CN105231240A - Seasoned beverage - Google Patents

Seasoned beverage Download PDF

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Publication number
CN105231240A
CN105231240A CN201510626068.5A CN201510626068A CN105231240A CN 105231240 A CN105231240 A CN 105231240A CN 201510626068 A CN201510626068 A CN 201510626068A CN 105231240 A CN105231240 A CN 105231240A
Authority
CN
China
Prior art keywords
powder
beverage
appropriate
spicy
spiced
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
Application number
CN201510626068.5A
Other languages
Chinese (zh)
Inventor
刘福敏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201510626068.5A priority Critical patent/CN105231240A/en
Publication of CN105231240A publication Critical patent/CN105231240A/en
Pending legal-status Critical Current

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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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a seasoned beverage. The invention is characterized in that the beverage is a spiced, numbing spicy, sour spicy, savory spicy or garlic-flavored liquid food which is boxed, bottled, canned or barreled in a form of juice, syrup, soup or paste. According to the seasoned beverage, the seasonings are added into various beverages, so that the demands of people for plentiful tastes are satisfied, and at the same time the demands for less-sugar or sugar-free beverages are met, so that people's life are facilitated.

Description

A kind of beverage of seasoning
Technical field
The invention belongs to food beverage industry field, in various beverage, add flavouring, the demand that people suit one's taste can be met. facilitate the life of the people.
Background technology
Present beverage major part is sweet taste, tart flavour, and in the epoch that diabetes are multiple, beverage has become some taboo. in order to better meet the demand of people, the beverage developing few sugar or sugar-free just should have the market space.
Summary of the invention
1. the beverage of a seasoning is characterized in that: beverage is the supping of a kind of spiced or spicy or vinegar-pepper taste or fragrant pungent or garlic taste etc.
2. it can be sap-shape that the supping in feature 1 divides by denseness, pulpous state, custard shape, pasty state etc. preferably pulpous state. and custard shape.
3. the supping packing material in feature 1 is box-packed bottled or canned or barreled.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto, without departing from the idea case in the present invention described above, according to ordinary skill knowledge and customary means, make various replacement and change, all should comprise within the scope of the invention.
1. spiced full egg yolk slurry.
Composition (by weight percentage): dried hen egg yolk 1-5% walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% milk powder 0-5% mealy potato 0-5% tomato 0-5%, matrimony vine 0-5%, the appropriate spices flavouring of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, the full egg yolk slurry of the box-packed spices of filling one-tenth.
2. vinegar-pepper full Egg-white slurry.
Composition (by weight percentage): egg white powder 1-5% walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% milk powder 0-5% mealy potato 0-5% tomato 0-5%, matrimony vine 0-5%, the appropriate vinegar-pepper condiment of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, the bottled vinegar-pepper full Egg-white slurry of filling one-tenth.
3. spicy full egg slurry.
Composition (by weight percentage): dried hen egg yolk 1-5% egg white powder (with dried hen egg yolk equivalent) walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% milk powder 0-5% mealy potato 0-5% tomato 0-5%, matrimony vine 0-5%, the appropriate tingle and hot flavorings of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, and filling one-tenth draws canned spicy full egg slurry.
4. spiced high egg yolk slurry.
Composition (by weight percentage): dried hen egg yolk 1-5% egg white powder (30% of dried hen egg yolk weight) walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% milk powder 0-5% mealy potato 0-5% tomato 0-5%, matrimony vine 0-5%, the appropriate spices flavouring of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, and filling one-tenth draws canned spiced high egg yolk slurry.
5. spiced high Egg-white slurry.
Composition (by weight percentage): egg white powder 1-5% dried hen egg yolk (30% of egg white powder weight) walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% milk powder 0-5% mealy potato 0-5% tomato 0-5%, matrimony vine 0-5%, the appropriate spices flavouring of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, and filling one-tenth draws canned spiced high Egg-white slurry.
6. vinegar-pepper full egg custard.
Composition (by weight percentage): dried hen egg yolk 1-5% egg white powder (with dried hen egg yolk equivalent) oat 0-5% millet 0-10% tomato 0-5%, matrimony vine 0-5%, the appropriate vinegar-pepper condiment of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, and filling one-tenth draws canned vinegar-pepper full egg custard.
7. spiced pig pulp.
Composition (by weight percentage): the appropriate spices flavouring of Os Sus domestica powder 1-5% chick bone powder (weight is 30% of Os Sus domestica powder) chicken meal (weight is 10% of Os Sus domestica powder) walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% mealy potato 0-5% mushroom appropriate matrimony vine suitable quantity of water is appropriate.
Various composition is produced by existing food and drink production technology above, the box-packed spiced pig pulp of filling one-tenth.
8. vinegar-pepper ox bone slurry.
Composition (by weight percentage): the appropriate vinegar-pepper condiment of bovine bone powder 1-5% chick bone powder (weight is 30% of bovine bone powder) chicken meal (weight is 10% of bovine bone powder) walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% mealy potato 0-5% tomato 0-5% matrimony vine appropriate mushroom suitable quantity of water is appropriate.
Various composition is produced by existing food and drink production technology above, the bottled vinegar-pepper ox bone slurry of filling one-tenth.
9. chicken with chili pulp.
Composition (by weight percentage): the appropriate tingle and hot flavorings of chick bone powder 1-5% chicken meal (weight is 30% of chick bone powder) walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% mealy potato 0-5% mushroom appropriate matrimony vine suitable quantity of water is appropriate.
Various composition is produced by existing food and drink production technology above, and filling one-tenth draws canned chicken with chili pulp.

Claims (3)

1. the beverage of a seasoning is characterized in that: beverage is the supping of a kind of spiced or spicy or vinegar-pepper taste or fragrant pungent or garlic taste etc.
2. it can be sap-shape that the supping in claim 1 divides by denseness, pulpous state, custard shape, pasty state etc. preferably pulpous state. and custard shape.
3. the supping packing material in claim 1 is box-packed bottled or canned or barreled.
CN201510626068.5A 2015-09-22 2015-09-22 Seasoned beverage Pending CN105231240A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510626068.5A CN105231240A (en) 2015-09-22 2015-09-22 Seasoned beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510626068.5A CN105231240A (en) 2015-09-22 2015-09-22 Seasoned beverage

Publications (1)

Publication Number Publication Date
CN105231240A true CN105231240A (en) 2016-01-13

Family

ID=55029304

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510626068.5A Pending CN105231240A (en) 2015-09-22 2015-09-22 Seasoned beverage

Country Status (1)

Country Link
CN (1) CN105231240A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1085749A (en) * 1993-08-12 1994-04-27 张家泉 Instant mineral water beverage
CN1091260A (en) * 1993-02-26 1994-08-31 赵跃荣 Food for balancing nutrients in body made of five cereals and method for making thereof
CN1319355A (en) * 2001-01-19 2001-10-31 马新如 Beverage with saline taste
CN1954709A (en) * 2005-10-27 2007-05-02 天津中英纳米科技发展有限公司 Egg beverage and its producing method
CN101099580A (en) * 2007-08-10 2008-01-09 刘双喜 Method for making fowls egg beverage
KR20100133575A (en) * 2009-06-12 2010-12-22 강대인 Method for manufacturing the fermentation broth of plants

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1091260A (en) * 1993-02-26 1994-08-31 赵跃荣 Food for balancing nutrients in body made of five cereals and method for making thereof
CN1085749A (en) * 1993-08-12 1994-04-27 张家泉 Instant mineral water beverage
CN1319355A (en) * 2001-01-19 2001-10-31 马新如 Beverage with saline taste
CN1954709A (en) * 2005-10-27 2007-05-02 天津中英纳米科技发展有限公司 Egg beverage and its producing method
CN101099580A (en) * 2007-08-10 2008-01-09 刘双喜 Method for making fowls egg beverage
KR20100133575A (en) * 2009-06-12 2010-12-22 강대인 Method for manufacturing the fermentation broth of plants

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C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20160113