CN104188012A - Haw jelly carbonic acid beverage and preparation method thereof - Google Patents
Haw jelly carbonic acid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN104188012A CN104188012A CN201410320427.XA CN201410320427A CN104188012A CN 104188012 A CN104188012 A CN 104188012A CN 201410320427 A CN201410320427 A CN 201410320427A CN 104188012 A CN104188012 A CN 104188012A
- Authority
- CN
- China
- Prior art keywords
- parts
- haw jelly
- soda
- locust bean
- syrup
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 22
- 239000008274 jelly Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013361 beverage Nutrition 0.000 title abstract description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 title 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 18
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 18
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 18
- 239000003765 sweetening agent Substances 0.000 claims abstract description 18
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 14
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 13
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 13
- 239000000711 locust bean gum Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 21
- 210000003056 antler Anatomy 0.000 claims description 21
- 239000003292 glue Substances 0.000 claims description 21
- 239000006188 syrup Substances 0.000 claims description 21
- 235000020357 syrup Nutrition 0.000 claims description 21
- 241001092040 Crataegus Species 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 12
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims description 9
- 240000008886 Ceratonia siliqua Species 0.000 claims description 9
- 239000003643 water by type Substances 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 229920006335 epoxy glue Polymers 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 230000035922 thirst Effects 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a haw jelly carbonic acid beverage and a preparation method thereof, the raw materials comprises the following components by weight: 20-30 parts of hawthorn, 6-8 parts of red dates, 10-15 parts of carbon dioxide, 2-8 parts of a sweetener, 6-10 parts of carrageenan, 6-10 parts of locust bean gum, 20-40 parts of sweet water and 60-80 parts of carbonic water, the haw jelly carbonic acid beverage is fresh and delicious, rich in nutrient, and suitable for people of all ages to drink.
Description
Technical field
The present invention relates to drink field, in particular to a kind of haw jelly soda and preparation method thereof.
Background technology
Along with the raising of people's living standard, people are more and more higher to the requirement of beverage.Traditional soda is subject to consumer's favor with the feature of its heat-clearing cooling, but traditional soda trophic structure is single, and concentration ratio is lower, salubrious not while drinking.
Summary of the invention
In order to solve above-mentioned drawback, the present invention proposes a kind of haw jelly soda and preparation method thereof, and not only acid refreshing is quenched one's thirst, gas Ganfeng richness, and contains abundant nutrition.
For achieving the above object, the invention provides following technical scheme:
A kind of haw jelly soda, raw material is hawthorn, red date, carbon dioxide, sweetener, antler glue, locust bean gum, syrup, carbonated water, calculates according to parts by weight, ratio is allocated as follows:
20～30 parts of hawthorn;
6～8 parts of red dates;
10～15 parts of carbon dioxide;
2～8 parts of sweeteners;
6～10 parts of antler glues;
6～10 parts of locust bean gums;
20～40 parts, syrup;
60～80 parts of carbonated waters.
Further, calculate according to parts by weight, the ratio of raw material is allocated as follows:
25 parts of hawthorn;
8 parts of red dates;
12 parts of carbon dioxide;
6 parts of sweeteners;
8 parts of antler glues;
8 parts of locust bean gums;
40 parts, syrup;
70 parts of carbonated waters.
Further, calculate according to parts by weight, the ratio of raw material is allocated as follows:
20 parts of hawthorn;
6 parts of red dates;
12 parts of carbon dioxide;
2 parts of sweeteners;
6 parts of antler glues;
6 parts of locust bean gums;
24 parts, syrup;
80 parts of carbonated waters.
Further, the concentration of described syrup is 60%～70%.
Further, the concentration of described syrup is 65%.
Separately, the present invention also provides a kind of preparation method of haw jelly soda, comprises the following steps:
(1) antler glue, locust bean gum and sugar aqueous solution are mixed to form to sol solution according to the ratio of 1: 1: 1;
(2) carbonated water is heated to 70 DEG C, the sol solution of the formation of antler glue, locust bean gum and red date and red date are dissolved in wherein;
(3) be cooled to after room temperature, in this epoxy glue solution, pour carbon dioxide, then add sweetener, after uniform stirring, form haw jelly soda.
Beneficial effect of the present invention is as follows:
1, soft, tasty and refreshing quenching one's thirst;
2, nutritious, the people who appeals to all ages drinks, without any side effects.
Detailed description of the invention
Below in conjunction with embodiments of the invention, the technical scheme in embodiments of the invention is clearly and completely described, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiment.Based on the embodiment in the present invention, the every other embodiment that one of ordinary skilled in the art obtains under the prerequisite of not making creative work, belongs to the scope of protection of the invention.
Embodiment mono-:
A kind of haw jelly soda, is characterized in that, raw material is hawthorn, red date, carbon dioxide, sweetener, antler glue, locust bean gum, syrup, carbonated water, calculates according to parts by weight, and ratio is allocated as follows:
20～30 parts of hawthorn;
6～8 parts of red dates;
10～15 parts of carbon dioxide;
2～8 parts of sweeteners;
6～10 parts of antler glues;
6～10 parts of locust bean gums;
20～40 parts, syrup;
60～80 parts of carbonated waters.
Optimum, calculating according to parts by weight, the ratio of raw material is allocated as follows:
25 parts of hawthorn;
8 parts of red dates;
12 parts of carbon dioxide;
6 parts of sweeteners;
8 parts of antler glues;
8 parts of locust bean gums;
40 parts, syrup;
70 parts of carbonated waters.
The concentration of described syrup is 60%～70%, optimum, the concentration of described syrup is 65%.
The making of described a kind of haw jelly soda comprises following steps:
(1) antler glue, locust bean gum and sugar aqueous solution are mixed to form to sol solution according to the ratio of 1: 1: 1;
(2) carbonated water is heated to 70 DEG C, the sol solution of the formation of antler glue, locust bean gum and red date and red date are dissolved in wherein;
(3) be cooled to after room temperature, in this epoxy glue solution, pour carbon dioxide, then add sweetener, after uniform stirring, form haw jelly soda.
Embodiment bis-:
A kind of haw jelly soda, raw material is hawthorn, red date, carbon dioxide, sweetener, antler glue, locust bean gum, syrup, carbonated water, calculates according to parts by weight, ratio is allocated as follows:
20 parts of hawthorn;
6 parts of red dates;
12 parts of carbon dioxide;
2 parts of sweeteners;
6 parts of antler glues;
6 parts of locust bean gums;
24 parts, syrup;
80 parts of carbonated waters.
The concentration of described syrup is 60%～70%, optimum, the concentration of described syrup is 65%.
The making of described a kind of haw jelly soda comprises following steps:
(1) antler glue, locust bean gum and sugar aqueous solution are mixed to form to sol solution according to the ratio of 1: 1: 1;
(2) carbonated water is heated to 70 DEG C, the sol solution of the formation of antler glue, locust bean gum and red date and red date are dissolved in wherein;
(3) be cooled to after room temperature, in this epoxy glue solution, pour carbon dioxide, then add sweetener, after uniform stirring, form haw jelly soda.
In addition, be to be understood that, although this description is described according to embodiment, but be not that each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (6)
1. a haw jelly soda, is characterized in that, raw material is hawthorn, red date, carbon dioxide, sweetener, antler glue, locust bean gum, syrup, carbonated water, calculates according to parts by weight, and ratio is allocated as follows:
20～30 parts of hawthorn;
6～8 parts of red dates;
10～15 parts of carbon dioxide;
2～8 parts of sweeteners;
6～10 parts of antler glues;
6～10 parts of locust bean gums;
20～40 parts, syrup;
60～80 parts of carbonated waters.
2. a kind of haw jelly soda according to claim 1, is characterized in that, calculates according to parts by weight, and the ratio of raw material is allocated as follows:
25 parts of hawthorn;
8 parts of red dates;
12 parts of carbon dioxide;
6 parts of sweeteners;
8 parts of antler glues;
8 parts of locust bean gums;
40 parts, syrup;
70 parts of carbonated waters.
3. a kind of haw jelly soda according to claim 1, is characterized in that, calculates according to parts by weight, and the ratio of raw material is allocated as follows:
20 parts of hawthorn;
6 parts of red dates;
12 parts of carbon dioxide;
2 parts of sweeteners;
6 parts of antler glues;
6 parts of locust bean gums;
24 parts, syrup;
80 parts of carbonated waters.
4. a kind of haw jelly soda according to claim 1, is characterized in that, the concentration of described syrup is 60%～70%.
5. a kind of haw jelly soda according to claim 4, is characterized in that, the concentration of described syrup is 65%.
6. a preparation method for a kind of haw jelly soda as claimed in claim 1, is characterized in that, described preparation method comprises the following steps:
(1) antler glue, locust bean gum and sugar aqueous solution are mixed to form to sol solution according to the ratio of 1: 1: 1;
(2) carbonated water is heated to 70 DEG C, the sol solution of the formation of antler glue, locust bean gum and red date and red date are dissolved in wherein;
(3) be cooled to after room temperature, in this epoxy glue solution, pour carbon dioxide, then add sweetener, after uniform stirring, form haw jelly soda.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410320427.XA CN104188012A (en) | 2014-06-26 | 2014-06-26 | Haw jelly carbonic acid beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410320427.XA CN104188012A (en) | 2014-06-26 | 2014-06-26 | Haw jelly carbonic acid beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104188012A true CN104188012A (en) | 2014-12-10 |
Family
ID=52073527
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410320427.XA Pending CN104188012A (en) | 2014-06-26 | 2014-06-26 | Haw jelly carbonic acid beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104188012A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065149A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of inflation lactic acid bacteria fruit syrup and preparation method thereof |
-
2014
- 2014-06-26 CN CN201410320427.XA patent/CN104188012A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065149A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of inflation lactic acid bacteria fruit syrup and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141210 |
|
| WD01 | Invention patent application deemed withdrawn after publication |