CN104432300A - 蓝莓果粒饮料 - Google Patents
蓝莓果粒饮料 Download PDFInfo
- Publication number
- CN104432300A CN104432300A CN201310444342.8A CN201310444342A CN104432300A CN 104432300 A CN104432300 A CN 104432300A CN 201310444342 A CN201310444342 A CN 201310444342A CN 104432300 A CN104432300 A CN 104432300A
- Authority
- CN
- China
- Prior art keywords
- beverage
- blueberry pulp
- pulp particle
- particle beverage
- blueberry
- 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
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 26
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 26
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 26
- 235000013361 beverage Nutrition 0.000 title claims abstract description 15
- 239000002245 particle Substances 0.000 title abstract 6
- 244000077233 Vaccinium uliginosum Species 0.000 title 1
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 208000003464 asthenopia Diseases 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000035922 thirst 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明是蓝莓果粒饮料,由蓝莓果汁、白砂糖、蓝莓果粒、纯净水配制而成,其特征是,按含量计:蓝莓果汁8-12%,白砂糖5-10%,蓝莓果粒25-35g/300ml,其余为纯净水。该蓝莓果粒饮料,饮后,具有调整人体机能、调节血压、软化毛细血管、消除眼睛疲劳、改善视力、减缓衰老等作用,是一种纯天然、无污染的蓝莓果粒饮料。
Description
技术领域:本发明涉及一种饮品,具体地说是蓝莓果粒饮料。
背景技术:目前,北方全国各大超市、商店所出售的饮料,尽管种类繁多,但大都是人们日常用来解渴的饮品;有些饮料,喝后,虽说对人体有一定的保健作用,但功能却都比较单一,而且有些饮品还含防腐剂、色素等对人体有害物质。
发明内容:本发明的目的是,配制出一种饮后,具有调整人体机能、调节血压、减缓衰老等作用的一种纯绿色蓝莓果粒饮料。其技术内容是,蓝莓果粒饮料,由蓝莓果汁、白砂糖、蓝莓果粒、纯净水配制而成,其特征是,按含量计:蓝莓果汁8-12%,白砂糖5-10%,蓝莓果粒25-35g/300ml,其余为纯净水。本发明和现有技术相比其先进之处在于,该蓝莓果粒饮料,具有调整人体机能、调节血压、软化毛细血管、消除眼睛疲劳、改善视力、减缓衰老等作用,从而克服了现有饮品功能单一,有些饮品还含防腐剂、色素等对人体有害物质的不足之处。
具体实施方式:蓝莓果粒饮料加工工艺,将收购上来的青红粒蓝莓果、去杂质、破碎、乳化榨汁、高温灭菌、过滤、灌装待用;蓝莓果粒饮料水,经渗透水处理设备处理后,经紫外线灭菌,进入纯净水罐待用;将白砂糖、加工好待用的蓝莓果汁和纯净水,按比例放入调配罐进行充分搅拌后,将挑选出的蓝莓果粒按比例投放,灌装、封盖、高温灭菌后,即可贴标销售,以上便构成本发明。
Claims (1)
1.蓝莓果粒饮料,由蓝莓果汁、白砂糖、蓝莓果粒、纯净水配制而成,其特征是,按含量计:蓝莓果汁8-12%,白砂糖5-10%,蓝莓果粒25-35g/300ml,其余为纯净水。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310444342.8A CN104432300A (zh) | 2013-09-16 | 2013-09-16 | 蓝莓果粒饮料 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310444342.8A CN104432300A (zh) | 2013-09-16 | 2013-09-16 | 蓝莓果粒饮料 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104432300A true CN104432300A (zh) | 2015-03-25 |
Family
ID=52879647
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310444342.8A Pending CN104432300A (zh) | 2013-09-16 | 2013-09-16 | 蓝莓果粒饮料 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104432300A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107616386A (zh) * | 2017-09-12 | 2018-01-23 | 广西壮族自治区农业科学院农产品加工研究所 | 一种浆果果粒饮料的制备方法及其浆果果粒饮料 |
-
2013
- 2013-09-16 CN CN201310444342.8A patent/CN104432300A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107616386A (zh) * | 2017-09-12 | 2018-01-23 | 广西壮族自治区农业科学院农产品加工研究所 | 一种浆果果粒饮料的制备方法及其浆果果粒饮料 |
CN107616386B (zh) * | 2017-09-12 | 2020-10-02 | 广西壮族自治区农业科学院农产品加工研究所 | 一种浆果果粒饮料的制备方法及其浆果果粒饮料 |
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C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
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Application publication date: 20150325 |