CN102613657B - Vegetable/fruit juice nutritive additive - Google Patents
Vegetable/fruit juice nutritive additive Download PDFInfo
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- CN102613657B CN102613657B CN2012100862019A CN201210086201A CN102613657B CN 102613657 B CN102613657 B CN 102613657B CN 2012100862019 A CN2012100862019 A CN 2012100862019A CN 201210086201 A CN201210086201 A CN 201210086201A CN 102613657 B CN102613657 B CN 102613657B
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Abstract
The invention discloses a vegetable/fruit juice nutritive additive which comprises the following components as per parts by weight: 1 to 3 parts of pistachios, 2 to 4 parts of black sesame, 5 to 8 parts of almond, 0.2 to 0.4 part of sodium alginate tech grade, 0.4 to 0.5 part of maltooligosaccharide, 3 to 5 parts of fructose corn syrup, 0.3 to 0.4 part of erythritol, 0.3 to 0.4 part of sorbitol, 0.1 to 0.2 part of pectin, 1 to 3 part of compound enzyme, 2 to 4 parts of sage, 6 to 7 parts of melissa axillaries leaves and 100 parts of water. The vegetable/fruit juice nutritive additive has comprehensive nutrition and can achieve the effects of nourishing the brain, improving the intelligence, moistening the skin, improving the physique, preventing diseases, protecting health and hairdressing.
Description
Technical field
What the present invention relates to is the vegetable and fruit juice nourishing additive agent.
Background technology
At present, the fruit drink of China's beverage market and international market is divided into two kinds.A kind of is the beverage that the method for blending is made, as peach juice, cider and coconut milk etc.; Another kind is the beverage that the homogeneous method is made, and as close as walnut, almond milk etc., for above-mentioned two kinds of methods, be all to add additive in making the beverage process, or after making pure juice, direct water is blent, not only program is loaded down with trivial details for two kinds of methods, and nutritional labeling, taste are single.
Summary of the invention
The present invention is directed to existing deficiency the vegetable and fruit juice nourishing additive agent that can directly add abundant nutrition composition in vegetable and fruit juice to is provided.
The present invention realizes above-mentioned purpose by the following method.
A kind of vegetable and fruit juice nourishing additive agent, the mass ratio of each component is: 100 parts of happy kernel 1-3 parts, Semen sesami nigrum 2-4 part, almond 5-8 part, sodium alginate 0.2-0.4 part, oligomeric maltose 0.4-0.5 part, HFCS 3-5 part, erythrose alcohol 0.3-0.4 part, D-sorbite 0.3-0.4 part, pectin 0.1-0.2 part, complex enzyme 1-3 part, Salvia japonica 2-4 part, sweet mary leaf 6-7 part, water;
Described complex enzyme is by pectase and cellulase 2:1-4:1 in mass ratio.
The mass ratio of each component of nourishing additive agent is preferably: 2 parts, happy kernel, 3 parts of Semen sesami nigrums, 6 parts, almond, 0.3 part of sodium alginate, 0.5 part of oligomeric maltose, 4 parts of HFCSs, 0.4 part of erythrose alcohol, 0.3 part of D-sorbite, 0.2 part of pectin, 2 parts of complex enzymes, 3 parts of Salvia japonicas, 6 parts, sweet mary leaf, 100 parts, water.
Described complex enzyme is preferably 3:1 in mass ratio by pectase and cellulase.
The preparation method of nourishing additive agent is:
(1) extraction of fragrant plant active ingredient: by Salvia japonica, the sweet mary leaf cleans up, be placed in extractor in described ratio, after water extraction obtains extract, extract heating concentrated the relative density thick medicinal extract that is 0.75-0.98, add 95% ethanol in thick medicinal extract, standing, get supernatant, decompression recycling ethanol, dry fragrant powder, standby;
(2) happy kernel, Semen sesami nigrum, almond vapour cooking 50-60 minute is softening, defibrination, make the nut slurry;
(3) the nut slurry is mixed with step (1) gained fragrance powder, further mix with sodium alginate, oligomeric maltose, HFCS, erythrose alcohol, D-sorbite, pectin, complex enzyme and water again, then after homogeneous, filling, sterilizing, check, be finished product.
Beneficial effect
The present invention has the following advantages:
1, the present invention puts forward the material added in the vegetable and fruit juice process of being everlasting in prior art, and the enzyme of the creationary fragrance ingredient that adds plant, nut component and the degraded of promotion vegetable and fruit, and then formation novel vegetable fruit juice nutrient additive, this additive not only makes the program of preparation of drinks become simple, efficiency improves greatly, and comprehensive nutrition, the additive that adds above-mentioned substance can reach brain tonic and intelligence development, profit flesh pool skin, improve the effect of physique, disease-prevention health and beauty treatment;
2, the present invention has added Salvia japonica in additive, and sweet mary makes the additive of preparation possess the fragrance of plant, when enjoying the beverage of its preparation the consumer, can reach the fragrance of flowers assails one's nose, refreshing effect.
The specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated, and following each embodiment is only for the present invention is described, to not restriction of the present invention.
Embodiment mono-
A kind of vegetable and fruit juice nourishing additive agent, the mass ratio of each component is: 1 part, happy kernel, 2 parts of Semen sesami nigrums, 5 parts, almond, 0.2 part of sodium alginate, 0.4 part of oligomeric maltose, 3 parts of HFCSs, 0.3 part of erythrose alcohol, 0.3 part of D-sorbite, 0.1 part of pectin, 1 part of complex enzyme, 2 parts of Salvia japonicas, 6 parts, sweet mary leaf, 100 parts, water;
Described complex enzyme is by pectase and cellulase 2:1 in mass ratio.
The preparation method of nourishing additive agent is:
(1) extraction of fragrant plant active ingredient: by Salvia japonica, the sweet mary leaf cleans up, be placed in extractor in described ratio, after water extraction obtains extract, extract heating concentrated the relative density thick medicinal extract that is 0.75-0.98, add 95% ethanol in thick medicinal extract, standing, get supernatant, decompression recycling ethanol, dry fragrant powder, standby;
(2) happy kernel, Semen sesami nigrum, almond vapour cooking 50-60 minute is softening, defibrination, make the nut slurry;
(3) the nut slurry is mixed with step (1) gained fragrance powder, further mix with sodium alginate, oligomeric maltose, HFCS, erythrose alcohol, D-sorbite, pectin, complex enzyme and water again, then after homogeneous, filling, sterilizing, check, be finished product.
Embodiment bis-
A kind of vegetable and fruit juice nourishing additive agent, the mass ratio of each component is: 3 parts, happy kernel, 4 parts of Semen sesami nigrums, 8 parts, almond, 0.4 part of sodium alginate, 0.5 part of oligomeric maltose, 5 parts of HFCSs, 0.4 part of erythrose alcohol, 0.4 part of D-sorbite, 0.2 part of pectin, 3 parts of complex enzymes, 4 parts of Salvia japonicas, 7 parts, sweet mary leaf, 100 parts, water;
Described complex enzyme is by pectase and cellulase 4:1 in mass ratio.
The preparation method of nourishing additive agent is:
(1) extraction of fragrant plant active ingredient: by Salvia japonica, the sweet mary leaf cleans up, be placed in extractor in described ratio, after water extraction obtains extract, extract heating concentrated the relative density thick medicinal extract that is 0.75-0.98, add 95% ethanol in thick medicinal extract, standing, get supernatant, decompression recycling ethanol, dry fragrant powder, standby;
(2) happy kernel, Semen sesami nigrum, almond vapour cooking 50-60 minute is softening, defibrination, make the nut slurry;
(3) the nut slurry is mixed with step (1) gained fragrance powder, further mix with sodium alginate, oligomeric maltose, HFCS, erythrose alcohol, D-sorbite, pectin, complex enzyme and water again, then after homogeneous, filling, sterilizing, check, be finished product.
Embodiment tri-
A kind of vegetable and fruit juice nourishing additive agent, the mass ratio of each component is: 2 parts, happy kernel, 3 parts of Semen sesami nigrums, 6 parts, almond, 0.3 part of sodium alginate, 0.5 part of oligomeric maltose, 4 parts of HFCSs, 0.4 part of erythrose alcohol, 0.3 part of D-sorbite, 0.2 part of pectin, 2 parts of complex enzymes, 3 parts of Salvia japonicas, 6 parts, sweet mary leaf, 100 parts, water;
Described complex enzyme is by pectase and cellulase 3:1 in mass ratio.
The preparation method of nourishing additive agent is:
(1) extraction of fragrant plant active ingredient: by Salvia japonica, the sweet mary leaf cleans up, be placed in extractor in described ratio, after water extraction obtains extract, extract heating concentrated the relative density thick medicinal extract that is 0.75-0.98, add 95% ethanol in thick medicinal extract, standing, get supernatant, decompression recycling ethanol, dry fragrant powder, standby;
(2) happy kernel, Semen sesami nigrum, almond vapour cooking 50-60 minute is softening, defibrination, make the nut slurry;
(3) the nut slurry is mixed with step (1) gained fragrance powder, further mix with sodium alginate, oligomeric maltose, HFCS, erythrose alcohol, D-sorbite, pectin, complex enzyme and water again, then after homogeneous, filling, sterilizing, check, be finished product.
Claims (1)
1. a vegetable and fruit juice nourishing additive agent, it is characterized in that, the mass ratio of each raw material components is: 100 parts of happy kernel 1-3 parts, Semen sesami nigrum 2-4 part, almond 5-8 part, sodium alginate 0.2-0.4 part, oligomeric maltose 0.4-0.5 part, HFCS 3-5 part, erythrose alcohol 0.3-0.4 part, D-sorbite 0.3-0.4 part, pectin 0.1-0.2 part, complex enzyme 1-3 part, Salvia japonica 2-4 part, sweet mary leaf 6-7 part, water;
Described complex enzyme is 3:1 by pectase and cellulase mass ratio;
The preparation method of described nourishing additive agent is:
(1) extraction of fragrant plant active ingredient: by Salvia japonica, the sweet mary leaf cleans up, be placed in extractor in described ratio, after water extraction obtains extract, extract heating concentrated the relative density thick medicinal extract that is 0.75-0.98, add 95% ethanol in thick medicinal extract, standing, get supernatant, decompression recycling ethanol, dry fragrant powder, standby;
(2) happy kernel, Semen sesami nigrum, almond vapour cooking 50-60 minute is softening, defibrination, make the nut slurry;
(3) the nut slurry is mixed with step (1) gained fragrance powder, further mix with sodium alginate, oligomeric maltose, HFCS, erythrose alcohol, D-sorbite, pectin, complex enzyme and water again, then after homogeneous, filling, sterilizing, check, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100862019A CN102613657B (en) | 2012-03-29 | 2012-03-29 | Vegetable/fruit juice nutritive additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100862019A CN102613657B (en) | 2012-03-29 | 2012-03-29 | Vegetable/fruit juice nutritive additive |
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| Publication Number | Publication Date |
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| CN102613657A CN102613657A (en) | 2012-08-01 |
| CN102613657B true CN102613657B (en) | 2013-12-04 |
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| CN2012100862019A Expired - Fee Related CN102613657B (en) | 2012-03-29 | 2012-03-29 | Vegetable/fruit juice nutritive additive |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111903988A (en) * | 2020-08-14 | 2020-11-10 | 柳州融安金园食品有限公司 | Kumquat compound juice and processing technology thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1430793A2 (en) * | 2002-12-18 | 2004-06-23 | Kraft Foods Holdings, Inc. | Process for producing a simulated nut and the resulting food product |
| JP2006311836A (en) * | 2005-05-06 | 2006-11-16 | Asayuki Nenami | Method for producing fermented food of bean and seed using bacillus natto |
| CN101843306A (en) * | 2009-12-03 | 2010-09-29 | 广州合诚实业有限公司 | High-temperature baking resistant jam and preparation method and application thereof |
| CN102217746A (en) * | 2011-07-27 | 2011-10-19 | 马鞍山沁玖洲食品有限公司 | Ready-to-eat instant fruit-nut combined food and production method thereof |
-
2012
- 2012-03-29 CN CN2012100862019A patent/CN102613657B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1430793A2 (en) * | 2002-12-18 | 2004-06-23 | Kraft Foods Holdings, Inc. | Process for producing a simulated nut and the resulting food product |
| JP2006311836A (en) * | 2005-05-06 | 2006-11-16 | Asayuki Nenami | Method for producing fermented food of bean and seed using bacillus natto |
| CN101843306A (en) * | 2009-12-03 | 2010-09-29 | 广州合诚实业有限公司 | High-temperature baking resistant jam and preparation method and application thereof |
| CN102217746A (en) * | 2011-07-27 | 2011-10-19 | 马鞍山沁玖洲食品有限公司 | Ready-to-eat instant fruit-nut combined food and production method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 刘莹.芒果-苹果复合混汁的研究.《中国优秀硕士学位论文数据库-工程科技I辑》.2009,(第03期),第49-50页第5.2.3节、第58页第3段. |
| 毕良武，等.迷迭香抗氧化剂和精油综合提取技术研究(I)—两步提取法.《林产化学与工业》.2007,第27卷(第4期),第12页第1.2节. * |
| 芒果-苹果复合混汁的研究;刘莹;《中国优秀硕士学位论文数据库-工程科技I辑》;20090315(第03期);第49-50页第5.2.3节、第58页第3段 * |
| 袁昌齐,等.鼠尾草、香蜂花.《欧美植物药》.东南大学出版社,2004,(第1版),第55-56页,第58-59页. * |
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