CN105357975A - Beverage made of jellyfish and production method thereof - Google Patents
Beverage made of jellyfish and production method thereof Download PDFInfo
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- CN105357975A CN105357975A CN201480038661.1A CN201480038661A CN105357975A CN 105357975 A CN105357975 A CN 105357975A CN 201480038661 A CN201480038661 A CN 201480038661A CN 105357975 A CN105357975 A CN 105357975A
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- 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
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- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- 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
- A23L2/60—Sweeteners
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Abstract
Proposed is a beverage made of jellyfish and a production method thereof, including mixing an animal extract, sweeteners, additives and preservatives, and pouring the resulting mixture into containers, distinguished in that the animal extract is a filtrate of an aqueous extract of ground jellyfish, and in that the additives contain a flavoring agent and/or an acidulant. In addition, the animal extract is obtained by means of the extraction, over the course of 6-12 hours in potable water having a temperature of 15-18 DEG C, of Rhopilema jellyfish which has been ground to a size of 2-4 mm, preferably material from the bell of the Rhopilema jellyfish; with a mass ratio of raw material to liquid such as 1:2, the produced extract is divided into precipitate and liquid fraction, which, if necessary, is diluted with water to a concentration lower than 100 and higher than 30%, after which same is mixed with the sweetener, with the additives, including the flavoring agent and/or the acidulant, and with the preservative, after which, in compliance with sterility measures, same is filtered, poured into containers and sealed. The filtrate of the aqueous extract of ground jellyfish is used in a quantity of 900-927.6 grams per liter of the beverage. Natural sweeteners and fruit juice concentrates, or flavoring agents identical to natural counterparts thereof, are used. The sweetener is comprised of a mixture of fructose and glucose, or of sugar substitutes intended for diabetics. The composition of the additives may contain sodium alginate in a quantity of no more than 2 grams per liter of beverage. The preservative, sodium benzoate, is used in a quantity of no more than 4 grams per liter of beverage. The precipitate which remains after removing the liquid fraction from the extract is used for producing collagen. The invention allows for decreasing the cost of producing a beverage, while allowing for producing isotonic beverages, and for expanding the raw material base for the production of said beverage. Moreover, the invention allows for utilizing liquid byproducts of collagen production.
Description
Technical field
The invention belongs to a kind of soft-drink industry, especially containing drink formula and the preparation method of natural bioactive additive.
Background technology
Known beverage " Peknavit-5 " contains the pectin extracted from apple refuse, beet juice, iodized salt, Hippophae Rhamnoides L. juice, cherry juice, kvass.[SU№1542524,опубл.15.02.1990]
The shortcoming of this beverage is that pectin content only has 0.03%, and this is low-down content.In addition, this beverage has obvious salty tart flavour road and drinks the shortcoming also becoming it equally immediately.Prepare drinks manufacturer and need the independent room that meets all sanitary standards and requirement, nature, this beverage is just difficult to be applicable to consumer widely.In addition, another shortcoming of this beverage is the process more complicated be dissolved in due to pectin and sugar in water, cause the making relative complex of this beverage, the cycle is longer, therefore needs frequency to be that 50-100 hertz and phase shift equal the sound oscillation of 180 ° to realize the dissolving of said mixture.This makes production cost high.
Also has a kind of known extract containing animal material, sweetener, the treatment of additive and effective dose anticorrisive agent and prophylactic drink.All raw material is mixed, then gained mixture is poured in container.[RU№2199252,опубл.27.02.2003]
But this beverage has very high cost, owing to using expensive preventive medicine, such as, water-ol extract in the red deer of never ossifing, CORNU CERVI.In addition, this beverage does not possess the people that are supplied under severe conditions or sportsman supplements mineral matter and salinity makes health keep the isotonicity of balance.In addition, this beverage is based on relatively limited raw material sources.
Summary of the invention
The object of the invention is to reduce production cost, keeping the isotonicity of beverage and the expansion to its raw materials for production basis simultaneously.
The technique effect obtained in the solution process of this problem is embodied in the production cost reducing the beverage produced, and guarantees its isotonicity and the expansion to its raw materials for production basis simultaneously.In addition, can ensure for producing the possibility extracted the waste liquid that produces in collagen process and effectively utilize from jellyfish.
This problem also solves the extract containing animal material, sweetener, the problem of additive and effective dose anticorrisive agent beverage, it is characterized in that, to pulverize the extract of filtrate as animal material of jellyfish water extract, in addition, this additive contains flavor enhancement and/or acidulant.All the components mixes, if need to add anticorrisive agent, and by the packing of gained mixture in a reservoir.In addition, animal material extract is at ambient temperature, the jellyfish Rhopilema being ground into 2-4 millimeter is placed in drinking water 6-12 hour extracts, and the ratio of best raw material and water is 1:2.Extract obtainedly be separated into sediment and liquid, if desired with water by this liquid diluting to be less than 100 and be greater than 30% concentration, then mix with sweetener, additive containing flavor enhancement and/or acidulant and anticorrisive agent, then carry out aseptic filtration, point fill with in a reservoir and seal.In addition, in often liter of beverage, use 900-927.6 gram of aqueous extract filtrate of pulverizing jellyfish.In addition, organic acidulant is used, such as apple vinegar or citric acid or lactic acid, often liter of beverage 10-25 gram.In addition, use the mixture of fructose and glucose as sweetener (ratio is 10:3), often liter of beverage consumption is no more than 65 grams, now, when using sweetener, be supplied to diabetic, the sugariness of its amount is directly proportional compared to the sugariness of sugar.In addition, the composition of additive can be no more than the sodium alginate of 2 grams with often liter of beverage.In addition, the consumption of Sodium Benzoate is no more than 4 grams for often liter of beverage, and inspissated juice can be used as flavor enhancement, or same organic flavor enhancement, such as green tea, black tea, cherry, grape etc., but their content is no more than 16 grams of often liter of beverages.
To sterilization be carried out before this beverage of packing, preferably by being heated to the sterilization of 95-98 degree, not boiling, stirring once in a while, then this hot solution is filtered.In addition, after liquid extract separation, remaining sediment can be used for producing collagen.
Rhopilemaasamushi is considered to be contained 12 kinds of jellyfish gellikes by the jellyfish of the most worthy of fishing for for the purpose of edible.At present, this jellyfish is is mainly bought and sold in Europe and south east asia with the dry half-finished form of salt marsh, processes as anticorrisive agent with different types of alum, to increase the shelf-life of product and to stablize its structural form.
The main machining method of this jellyfish Rhizostomeae produces salt marsh dry products abroad.The feature of [GoyJ., ToulemontA.Meduses.-Monako:Museeoceanographique, 1997.-160p.] existing salt marsh dry products processing method is that the process-cycle is long.
By product ownership, scyphomedusa is the food of the most high added value of important non-fish, owing to being rich in the protein complete with nutritive value of absorption easy to digest, has the fat of biological value, various vitamin, mineral matter and bioactive ingredients.
These are confirmed by the research of histology and microstructure.Containing a large amount of valuable biotinylated nucleic acid in jellyfish tissue, the immunity of human body can be improved.Aequorin has the Jiao Yuan – collagen of biological value and pharmaceutical value, it is the main organic principle of connective tissue and the organic principle of bone, this is confirmed in the validity for the treatment of of arthritis [HsiehY-H.P., LeongF.-M.andRudloeJ.Jellyfishasfood//Hydrobiology.2001. are V.451.P.11-17].Be dispersed with bioactive fibroblast-these cells in mesoglea matrix in the middle of collagenous fibres and elastomer and can produce collagenous fibres in the place come to harm.
Aequorin is well balanced amino acid composition, comprise all health essential amino acids, and free amino acid is conducive to the metabolism of health widely, its feature is the integrality of biology from Pacific Ocean colloid food and food value.
Show the research of jellyfish lipid fractional composition and fatty acid composition, lipid umbrella part and the oral cavity sliver of jellyfish comprise triglycerides, phosphatide, double glyceride and monoglyceride, sterol, sterol ester and free fatty.
The aliphatic acid composition of Pacific Ocean Scyphozoa contains saturated, cholesterol and polyunsaturated fatty acid.Research for the aliphatic acid be present in each lipoidis with covalency correlation form shows; the lipid of Pacific Ocean jellyfish has huge biological value; because the requisite how unsaturated body acid of the aliphatic acid of 16-20% needed for multiple human normal activity forms: linoleic acid; leukotrienes, arachidonic acid and eicosapentaenoic acid.
The mineralogical composition of jellyfish contains multiple macroscopic view and trace element, iron in them, chlorine, iodine, sodium, chromium, aluminium, fluorine, and manganese and bromine are in the great majority.
For showing with the solution comparative analysis of the sign feature of prototype and analog of having proposed, meet the standard proposing solution " novelty ".
What list below is the feature of this invention special part that can solve following functional objective.
Because extract uses the material of animal origin, filtrate be pulverize jellyfish water extract – this bring novel biomaterial to the production with useful component beverage, this is almost unlimited resource.These features are pointed out simultaneously, and the liquid component using extract filtrate can ensure that extract is separated into can be directly used in and make beverage and sediment (independent is recyclable).
Flavor enhancement and/or the acidulant content in additive can revise the taste of beverage to a great extent.
Animal material extract is at ambient temperature, the jellyfish Rhopilema being ground into 2-4 millimeter is placed in drinking water 6-12 hour extracts, preferably with its dome, it can ensure that jellyfish Rhopilema is operable, in other words, in culinary art in the Orient, this jellyfish be used as in considerable time food verified it edibility and good mouthfeel and taste.In addition, the dome of jellyfish is preferably used can to ensure the possibility of the jellyfish refuse that processing is complete, because prefer the feeler using it in kitchen in the Orient.In addition, the scope of known grinding-material size can ensure from comminution of material, to extract bioactivator (BAS) by increasing long-pending acceleration of particle surface.
Because carry out under to extract the best ratio at raw material and water be the condition of 1:2, guarantee raw material when not heat-treating biological active matter mass-energy at the appointed time in effectively extract.This simplify leaching process, eliminate the necessity using reagent, and ensure that the liquid component effectively utilizing extract when making beverage.
900-927 is used in one liter of beverage, 6 grams of concentration are greater than the 30 pulverizing jellyfish water extract filtrates being less than 100%, what can ensure jellyfish extract has dropped into effective dose, and the taste characteristics changing beverage is seeped into faint isotonic from remarkable etc., makes it obtain happy taste when being needed by ordinary consumer.
Often liter of beverage uses 10-15 gram of natural acidulant, such as apple vinegar, citric acid or lactic acid, not only can improve the local flavor (bringing beverage some tart flavour) of beverage and the nutritive value of food, and can the shelf-life be increased, both can embody antiseptic effect, the dosage of special anticorrisive agent can be reduced again.
Use the mixture of fructose and glucose as sweetener (their proportion is 10:3), often liter of beverage is less than 65 grams, now, when using sweetener, be supplied to diabetic, its sugariness is directly proportional compared to the sugariness of sugar, can ensure " pure natural property " of beverage, the sugariness of beverage can be controlled, the demand of diabetic to beverage can be adapted to.
May have mosanom in the constituent of additive, often liter of beverage is no more than 2 grams, and food additive E401-sodium alginate can as the stabilizing agent of beverage.This additive is optional, and its content is that the removal amount precipitated with beverage is linked up with.But if reacted with other compositions of beverage, be that beverage is muddy under the dosage of regulation, so mosanom is disabled.
In often liter of beverage, use the Sodium Benzoate being no more than 4 grams can ensure that beverage is counted can store six months from the date of manufacture.Because concentration of preservatives effective margin is very low, containing 0,1-0 in per unit weight product, 15%, in the dosage range of regulation, just can ensure the safety of sterilized product.If sterilizing is necessary, preferably by gained mixture by being heated to 95-98 degree, do not boil, and periodic agitation carries out sterilizing.
Can with inspissated juice as flavor enhancement, or organic flavor enhancement, such as green tea, black tea, cherry, grape etc., but their content is no more than 16 grams of often liter of beverages, it can increase the demand properties of beverage, by suitable interpolation flavor enhancement, and can the taste of change beverage to a great extent and fragrance.
After separation due to liquid distillate extract, remaining residue can be used for making collagen, and this can ensure non-waste processing process jellyfish.
Beverage is made with semi-finished product jellyfish or freezing jellyfish.
Must meet the requirement of unified health care-epidemiology to commodity and health to the requirement of the wholesome food safety of raw material used and material, all products are by health care-epidemiologic surveillance (control), and accompanying documents proves its quality.
As for processing process semi-finished product jellyfish, need to rinse out incoherent impurity with the drinkable water of clean flowing, water temperature is no more than 15 degree.Clean jellyfish and send to fine finishining again.The fine finishining of jellyfish manually completes with the following methods: the dome of jellyfish and feeler are cut open.Otch along jellyfish dome cuts a bit, takes out internal organ.Whole large dome is cut into the fritter being no more than 5x5x7 centimetre.Fritter and the feeler of dome or dome send to washing.The fritter of dome and/or dome, feeler is often planted raw material and is placed in wooden or plastic containers respectively, liner preservative film, with drinking 2-3 time that current rinse pollutant.After draining, product is sent to pulverizing.Freezing jellyfish is thawed in the environment of 0 to-2 degree, sends to fine finishining after washing, the same with process semi-finished product jellyfish, as mentioned above.
Raw material (comprise and having thawed) grinds with the electrical meat mincer that the diameter in hole is 2-4 millimeter.
Add water in raw material according to the ratio of raw material and water 1:2, mixture is fully stirred and is then placed in 15-18 degree 6-12 hour and extracts, periodically stir simultaneously.
After extraction step completes, also need separating extractive, with the separator of well known structures principle, sediment and liquid part are separated, this machine such as Ж 5-а с-2 Ж, according to operation instructions introduction, can carry out under the speed of 6500 revs/min.
In order to further deep processing, the equipment that the liquid part of extract is put into concentrated biological liquid carries out hyperfiltration, " BTP3.791.00.000PS ", according to description, use hollow tubular film to have the infiltration restriction of 100kDa.Isolate elementary filtrate, residue is retained in this technological process, now adds drinking water inwards with the ratio of 1:1.Mixture is fully mixed, and carries out ultrafiltration, as above-mentioned elementary filtrate, obtain secondary filtrate.The step obtaining secondary filtrate is omissible, but is consider from the angle of the integrality improving the bioactivator extracted, and had better not omit.
Then elementary filtrate and secondary filtrate are merged.Filtrate after merging is less than 100 for concentration in beverage and is greater than 30%, needs filtrate to be added appropriate drinking water for this reason and dilutes.
When filtrate after merging is diluted to predeterminated level, add sweetener, then solution fully mix by anticorrisive agent and additive.
In the manufacture process of beverage, in often liter of beverage, add the filtrate of 900-927.6 gram of water extract from the jellyfish of pulverizing.
Meanwhile, use natural acidulant, such as apple vinegar, or citric acid or lactic acid, often liter of beverage uses 10-25 gram.
In addition, use the mixture of fructose and glucose as sweetener (their proportion is 10:3), no more than 65 grams of often liter of beverage, now, when using sweetener, should be supplied to diabetic, its sugariness is directly proportional compared to the sugariness of sugar.(as shown in the table)
Form 1
Sweetener feature
In addition, sodium alginate may be used for the constituent of additive, but often liter of beverage is no more than 2 grams.
In addition, the consumption of Sodium Benzoate (anticorrisive agent) is no more than 4 grams of often liter of beverage.
In addition, inspissated juice or natural flavouring can be used as flavor enhancement, as green tea or black tea or cherry or grape or other, but the content of often liter of beverage is no more than 16 grams.When making iso-osmotic drink, those are not can not with flavor enhancement by the beverage of retail sales.
Under the obtained mixture containing a small amount of anticorrisive agent (being less than 2 grams per liters) is heated to the temperature of 95-98 DEG C in known manner, do not boil, stir once in a while, then by hot solution by metre filter, to be dispensed under aseptic environment in container and to seal up for safekeeping.When the dosage of anticorrisive agent exceedes formulation numerical value, thermal sterilization can not be carried out.
Beverage is divided in the bottle of 500 milliliters that polymeric material is made.
Beverage should be stored in and be not less than 0 degree not higher than in the environment of 20 degree, and relative air humidity, not higher than 80%, avoids sunlight to irradiate.Shelf life of products is 6 months.
The residue obtained after extract has been separated prepares collagen by being dried.
Example 1: in order to prepare 100 liters of beverages, we get the extract of 90 liter 100%, put it into one with in the rustless steel container of agitator, add sweetener (mixture of 6.4 kilograms of fructose and glucose, its proportion is 10:3,1.5 liters of apple vinegars, 0.15 kilogram of mosanom, 0.35 kilogram of Sodium Benzoate, flavor enhancement-1.55 kilograms of green tea), open agitator and stir minimum 7-10 minute, until all the components dissolves completely.By the solution of gained from blender by garrha, the filters such as calico filter, and under sterile conditions, are sent to packing and last packaging immediately.
All batchings are added in such ratio the beverage made and are had sour and sweet palatability, with micro-salty pleasant taste.
Example 2: in order to prepare 100 liters of beverages, we need the extract of 92.7 liter 30%, put it into one with in the rustless steel container of agitator, add sweetener (mixture of 5 kilograms of fructose and glucose, its proportion is 10:3,1.2 kilograms of citric acids, 0.10 kilogram of mosanom, the Sodium Benzoate of 0.25 kilogram, 1.30 kilograms, flavor enhancement-cherry), open agitator and stir minimum 7-10 minute, until all the components dissolves completely.The solution of gained from blender is loaded in an autoclave, and be heated to 95-98 DEG C, do not boil, stir once in a while, then the hot solution of gained is passed through garrha, the filters such as calico filter, under sterile conditions, packing and last packaging is sent to immediately.
The beverage made according to such ratio interpolation batching has the pleasant taste of sour and sweet palatability.
Example 3: in order to prepare 100 liters of beverages, we need the extract of 91.0 liter 65%, put it into one with in the rustless steel container of agitator, add sweetener (0.13 kilogram of glycyrrhizin extracted from Radix Glycyrrhizae, 1.5 kilograms of lactic acid, mosanom 0.10 kilogram, 0.4 kilogram of Sodium Benzoate, flavor enhancement-1.55 kilograms of grapes), open agitator and stir minimum 7-10 minute, until all the components dissolves completely.By the solution of gained from blender by garrha, the filters such as calico filter, and under sterile conditions, are sent to packing and last packaging immediately.
The beverage modulated according to this proportioning is sour-sweet moderate, with a salty taste.
Example 4: in order to prepare 100 liters of beverages, we need the extract of 90.5 liter 45%, put it into one with in the rustless steel container of agitator, add sweetener (D-sorbite 10 kilograms, 1.4 kilograms of citric acids, mosanom 0.15 kilogram, Sodium Benzoate 0.15 kilogram, flavor enhancement-1.6 kilograms of black tea), open agitator and stir minimum 7-10 minute, until all the components dissolves completely.The solution of gained from blender is loaded in an autoclave, and be heated to 95-98 DEG C, do not boil, stir once in a while, then the hot solution of gained is passed through garrha, the filters such as calico filter, under sterile conditions, packing and last packaging is sent to immediately.
The beverage made according to such ratio interpolation batching has the pleasant taste of sour and sweet palatability.
Example 5: in order to prepare 100 liters of beverages, we need the extract of 90.0 liter 80%, put it into one with in the rustless steel container of agitator, add the sweetener (mixture of 6.5 kilograms of fructose and glucose, its proportion is 10:3,1.6 liters of apple vinegars, 0.18 kilogram of mosanom, 0.4 kilogram of Sodium Benzoate, the fructus hippophae that flavor enhancement-1.6 kilograms is dry), by the solution of gained from blender by garrha, the filters such as calico filter, under sterile conditions, packing and last packaging is sent to immediately.
All batchings are added in such ratio the beverage made and are had sour and sweet palatability, with micro-salty pleasant taste.
Example 6: in order to prepare 100 liters of beverages, we need the extract of 90.0 liter 70%, put it into one with in the rustless steel container of agitator, add sweetener (mixture of 6.0 kilograms of fructose and glucose, its proportion is 10:3,1.5 liters of apple vinegars, do not need to add mosanom, 0.35 kilogram of Sodium Benzoate, the blueberry that flavor enhancement-1.5 kilograms is dry), open agitator and stir minimum 7-10 minute, until all the components dissolves completely.The solution of gained from blender is loaded in an autoclave, and heat below 97 DEG C, do not boil, stir once in a while, then the hot solution of gained is passed through garrha, the filters such as calico filter, under sterile conditions, packing and last packaging is sent to immediately.
The beverage modulated according to this proportioning is sour-sweet moderate, with a salty taste.
Example 7: in order to prepare 100 liters of beverages, we need the extract of 90.0 liter 100%, put it into one with in the rustless steel container of agitator, add the sweetener (mixture of 6.5 kilograms of fructose and glucose, its proportion is 10:3, 1.5 liters of apple vinegars, do not need to add mosanom, 0.2 kilogram of Sodium Benzoate, not with flavor enhancement), the solution of gained from blender is loaded in an autoclave, and less than 95 DEG C are heated, do not boil, stir once in a while, then the hot solution of gained is passed through garrha, the filters such as calico filter, under sterile conditions, sent to packing and last packaging immediately.
According to this proportional arrangement beverage out, there is strong sour-sweet taste, and faint saline taste.
Example 8: in order to prepare 100 liters of beverages, we need the extract of 90.0 liter 30%, put it into one with in the rustless steel container of agitator, add the sweetener (mixture of 5 kilograms of fructose and glucose, its proportion is 10:3, 1.4 liters of citric acids, do not need to add mosanom, 0.15 kilogram of Sodium Benzoate, not with flavor enhancement), the solution of gained from blender is loaded in an autoclave, and less than 98 DEG C are heated, do not boil, stir once in a while, then the hot solution of gained is passed through garrha, the filters such as calico filter, under sterile conditions, sent to packing and last packaging immediately.
The beverage made according to such ratio interpolation batching has the pleasant taste of sour and sweet palatability.
Claims (10)
1. jellyfish beverage and preparation method thereof, comprising the extract of animal material, sweetener, the additive of effective dose and anticorrisive agent, the mixture obtained is dispensed in container, its feature is, the extract of animal material uses the jellyfish of pulverizing to carry out water extraction to get rear filtration and obtain, containing flavor enhancement and/or acidulant in additive.
2. the beverage mentioned in Article 1, its feature is, animal material extract is at ambient temperature, the jellyfish Rhopilema being ground into 2-4 millimeter is placed in drinking water 6-12 hour extracts, preferably with its dome, the ratio preferably 1:2 of raw material and water.
3. the beverage mentioned in Article 1, its feature is, the filtrate that the jellyfish of pulverizing carries out obtaining after water extraction is got only uses when concentration is 30 ~ 100%, and often liter of beverage adds 900-927.6 gram.
4. the beverage mentioned in Article 1, its feature is, use natural acidulant as apple vinegar or citric acid or lactic acid, the consumption of often liter of beverage is 10-25 gram.
5. the beverage mentioned in Article 1, its feature is, use the mixture of fructose and glucose as sweetener (their proportion is 10:3), no more than 65 grams of often liter of beverage, now, when using sweetener, should be supplied to diabetic, its sugariness is directly proportional compared to the sugariness of sugar.
6. the beverage mentioned in Article 1, its feature is, may use mosanom in the composition of additive, but the content in often liter of beverage is no more than 2 grams.
7. the beverage mentioned in Article 1, its feature is, the consumption of Sodium Benzoate is no more than 4 grams of often liter of beverage.
8. the beverage mentioned in Article 1, its feature is, inspissated juice can be used as flavor enhancement, or organic flavor enhancement, such as green tea, black tea, cherry, grape etc., but their content often rises beverage is no more than 16 grams.
9. the beverage mentioned in Article 1, its feature is, should carry out sterilization, carrying out disinfection, and not boiling, stirring once in a while, then this hot solution being filtered preferably by being heated to 95-98 degree before point dixie cup.
10. the beverage mentioned in Article 1, its feature is, after liquid extract is separated, remaining sediment can be used for producing collagen.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013132071/13A RU2537198C1 (en) | 2013-07-10 | 2013-07-10 | Therapeutic-and-preventive beverage |
| RU2013132075 | 2013-07-10 | ||
| RU2013132071 | 2013-07-10 | ||
| RU2013132075/13A RU2537197C1 (en) | 2013-07-10 | 2013-07-10 | Therapeutic-and-preventive beverage production method |
| PCT/RU2014/000496 WO2015005829A1 (en) | 2013-07-10 | 2014-07-07 | Beverage made of jellyfish and production method thereof |
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| CN105357975A true CN105357975A (en) | 2016-02-24 |
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| CN201480038661.1A Pending CN105357975A (en) | 2013-07-10 | 2014-07-07 | Beverage made of jellyfish and production method thereof |
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| WO (1) | WO2015005829A1 (en) |
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| CN105124581A (en) * | 2015-09-09 | 2015-12-09 | 安徽管仲宫神生物科技有限公司 | Preparation method for raw enzyme liquid used for multiple-source enzyme beverage |
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| US6337389B1 (en) * | 1995-03-17 | 2002-01-08 | Bioscience Consultants, L.L.C. | Method and process for the production of collagen preparations from invertebrate marine animals and compositions thereof |
| RU2147205C1 (en) * | 1999-07-05 | 2000-04-10 | Открытое акционерное общество "Лианозовский молочный комбинат" | Cranberry juice-containing alcohol-free beverage |
| RU2199252C2 (en) * | 1999-10-19 | 2003-02-27 | Кубанский государственный аграрный университет | Alcohol-free drink "tonus" |
| RU2381722C2 (en) * | 2007-11-22 | 2010-02-20 | Государственное образовательное учреждение высшего профессионального образования "Тихоокеанский государственный экономический университет (ГОУ ВПО ТГЭУ), Общество с ограниченной ответственностью Торгово-производственная компания "Альбатрос" (ООО ТПК "Альбатрос") | Method treatment and storage of commercial jellyfish |
| RU2456873C1 (en) * | 2011-01-12 | 2012-07-27 | Федеральное государственное бюджетное учреждение "Научно-исследовательский институт эпидемиологии и микробиологии" Сибирского отделения Российской академии медицинских наук (ФГБУ "НИИЭМ" СО РАМН) | Alcohol-free beverage |
-
2014
- 2014-07-07 CN CN201480038661.1A patent/CN105357975A/en active Pending
- 2014-07-07 WO PCT/RU2014/000496 patent/WO2015005829A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070147154A1 (en) * | 2005-12-28 | 2007-06-28 | Hynix Semiconductor Inc. | Semiconductor Device |
| CN101810354A (en) * | 2010-04-27 | 2010-08-25 | 黄学敏 | Crocodile drinking liquid and production process thereof |
| JP2017014265A (en) * | 2011-01-19 | 2017-01-19 | 国立大学法人弘前大学 | Aquatic animal cartilage extract |
| CN102511890A (en) * | 2012-01-07 | 2012-06-27 | 中国海洋大学 | Jellyfish beverage |
| CN104187923A (en) * | 2014-07-16 | 2014-12-10 | 胡美君 | Health-caring beverage containing squillid head and squillid shell and preparation method thereof |
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| WO2015005829A1 (en) | 2015-01-15 |
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