CN105942096A - Natural sports beverage containing pickled radish - Google Patents
Natural sports beverage containing pickled radish Download PDFInfo
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- CN105942096A CN105942096A CN201610352546.2A CN201610352546A CN105942096A CN 105942096 A CN105942096 A CN 105942096A CN 201610352546 A CN201610352546 A CN 201610352546A CN 105942096 A CN105942096 A CN 105942096A
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- pickled radish
- pickled
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- 241000220259 Raphanus Species 0.000 title claims abstract description 66
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 66
- 235000013361 beverage Nutrition 0.000 title claims abstract description 50
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 238000005554 pickling Methods 0.000 claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 12
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 230000033001 locomotion Effects 0.000 claims description 21
- 229930006000 Sucrose Natural products 0.000 claims description 19
- 239000005720 sucrose Substances 0.000 claims description 19
- 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 claims description 18
- 239000000243 solution Substances 0.000 claims description 14
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims description 12
- 239000005454 flavour additive Substances 0.000 claims description 10
- 235000012976 tarts Nutrition 0.000 claims description 10
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 9
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 claims description 9
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 125000000185 sucrose group Chemical group 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 9
- 230000004151 fermentation Effects 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 7
- 239000011782 vitamin Substances 0.000 abstract description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 235000013343 vitamin Nutrition 0.000 abstract description 6
- 229940088594 vitamin Drugs 0.000 abstract description 6
- 229930003231 vitamin Natural products 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 239000003792 electrolyte Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 2
- 230000000996 additive effect Effects 0.000 abstract 2
- 238000007865 diluting Methods 0.000 abstract 1
- 239000003623 enhancer Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000011496 sports drink Nutrition 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000005457 optimization Methods 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
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- 238000005352 clarification Methods 0.000 description 3
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- 238000002360 preparation method Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000001054 red pigment Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000020560 functional sport drink Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000007096 poisonous effect Effects 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 208000022853 pityriasis simplex Diseases 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000000381 tumorigenic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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
- A23L2/68—Acidifying substances
-
- 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
Abstract
The invention provides a natural sports beverage containing pickled radish. The natural sports beverage comprises clear pickled radish juice, sugar, sourness additive and stabilizer, wherein the clear pickled radish juice is obtained by juicing pickled radish pickled by sugar, filtering and diluting filtrate; the mass volume ratio of the sugar to the sourness additive to the stabilizer to the clear pickled radish juice is 3-5g:0.18-0.34g:0.16-0.28g:100mL. The natural sports beverage has the advantages that radish is subjected to fermentation reaction during the special sugar pickling process to product a large amount of amino acids, vitamins and a large amount of Na<+> and K<+> electrolytes, the component requirements of the functional sports beverage can be satisfied without adding other artificially-synthesized nutrients and other flavoring enhancers, and the sports beverage is natural and excellent in safety performance as compared with sports beverages in the prior art.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of pickled radish natural motion beverage.
Background technology
Radix Raphani contains multipleVitamin, trace element etc., feed Radix Raphani have help digestion, pleasant, cough-relieving, diuresis, the effect such as qi-restoratives.Rouge radish (Carmine Radish) is the distinctive radish varieties in area, Fuling Chongqing, in Chongqing, Yunnan Province establishing in large scale, the seed used is produced by Fuling, rouge radish not only has the nutritional labeling of common Radix Raphani, and particularly with a kind of natural pigment rouge radish red pigment.Rouge radish is mainly used in making the traditional foods such as Pickles, Sichuan Style (Pickles) at present, and its combinations color and lustre is bright-coloured, stimulates appetite.
PicklesBeing a kind of cure food of extensively liking of our people, its special taste, nutrition easily absorbs, and has appetizing to regulate the flow of vital energy, reduces the effects such as cholesterol, can improve intestine microenvironment, can enhancing body biological barrier.But in food industry, developmental research to rouge radish and Pickles, Sichuan Style is goed deep into, added value is relatively low, there is presently no the correlational study utilizing rouge radish or Pickles development functionality food to be correlated with, therefore further investigate and develop rouge radish and there is important nutritive value and economic worth.
Along with the raising of people's living standard, people are prominent to comfortable taste, kind characteristic, the healthy beverage demand of functional distinctness constantly rises.But existing functional sport drink majority is formulated product, these allotment raw materials are synthetic or the material extracted from vegetable raw material, and the problem such as dissolvent residual brings potential safety hazard to these functional sport drinks present in synthetic or extraction process, moreover, because of various be deployed into point between stability bad, functional drinks usually needs add some chelating agen, the flavoring agent of synthetic or extraction it is also added in order to give the good local flavor of sports drink, the addition of these materials increases healthy hidden danger further, the safety making functional drinks declines, therefore there is certain deficiency.
Summary of the invention
For deficiencies of the prior art, the technical problem to be solved in the present invention is: mostly be artificial formulated product for existing sports drink, technical problem that security performance is the highest, and proposes a kind of pickled radish natural motion beverage natural, that security performance is excellent.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that a kind of pickled radish natural motion beverage, its component includes that pickled radish clear juice, sugar, tart flavour additive and stabilizer, described pickled radish clear juice are that pickling after Radix Raphani is squeezed the juice and filters of pickling through sugar is taken the aqueous solution that its filtrate is diluted；Wherein, the mass volume ratio of described sugar, tart flavour additive, stabilizer and pickled radish clear juice is 3 ~ 5 g:0.16 ~ 0.28, g:0.18 ~ 0.34 g:100 mL.
Pickled radish natural motion beverage of the present invention uses and pickles, to pickle through sugar, the filtrate obtained after Radix Raphani is squeezed the juice, containing abundant dietary fiber, protein, carbohydrate, zinc, Se content content in Radix Raphani, the nutrient substance in Radix Raphani carries out fermentation reaction in sugar curing process and produces substantial amounts of aminoacid, vitamin and a large amount of Na+And K+Electrolyte, without adding the nutrient of other synthetic, without the extra flavoring agent adding other, just can meet each side requirement to composition of the functional type sports drink, mineral that extremely suitable people are run off after supplementing motion and trace element, for prior art sports drink, there is feature natural, that security performance is excellent；The stability of filtrate after Radix Raphani is squeezed the juice is pickled in order to improve, the present invention also added sugar, tart flavour additive and stabilizer, in order to maintain stablizing of beverage intermediate ion, beverage is made to keep clarification, free from admixture in shelf life, and improve the mouthfeel of beverage simultaneously, make pickled radish natural motion beverage have mobility's beverage function and abundant local flavor concurrently.
Further, the mass volume ratio of described sugar, tart flavour additive, stabilizer and pickled radish clear juice is 3 g:0.26 g:0.24 g:100 mL.Use such parameter to compound, beverage can be made more preferable at shelf life internal stability, do not have the non-uniform phenomenons such as layering, precipitation, more impart beverage clearly fine and smooth, the local flavor of sweet and sour taste.
Further, described in pickle Radix Raphani for using mass concentration be that fresh Radix Raphani is at room temperature pickled 7 ~ 9 days by the sugar liquid of 15 ~ 21%, wherein, the mass volume ratio of described fresh Radix Raphani and sugar liquid is 1:1 ~ 2.Use such pickling process, Radix Raphani fermentation can be promoted to produce the aminoacid required for sports drink and vitamin, without producing other poisonous and harmful substances, and effectively reduce the content of nitrite.
Further, described sugar liquid be mass concentration be the aqueous sucrose solution of 15 ~ 21%.Employing aqueous sucrose solution is as fermentation liquid, more preferable to the fermentation effect of Radix Raphani, more meets the Radix Raphani fermentation requirement to nutrient, and the produced material of fermentation more meets the component requirements of sport type beverage.
As optimization, described pickled radish clear juice is that the Radix Raphani of pickling pickled through sugar is squeezed the juice and filtered, and takes filtrate and is diluted to the aqueous solution of mass concentration 15 ~ 30%.Use such diluted concentration, aminoacid contained in beverage and vitamin content and concentration can be made just to disclosure satisfy that the component requirements of sport type beverage, and do not have that each component content exceeds standard and the nutrient substance that causes takes in surplus, the problem affecting health on the contrary.
As optimization, described in be filtered into 60 ~ 80 mesh sieves.Use such mesh number that the solution after squeezing the juice is filtered, the Radix Raphani in squeezing the juice and crude fibre can be effectively filtered out, ensure that the beverage obtained easily is clarified, it is not necessary to carry out the processing procedures such as follow-up chitosan clarification, it is possible to meet the pure requirement of beverage in shelf life.
As another optimization, described tart flavour additive is citric acid.The growth of putrefaction bacteria in the citric acid added on the one hand suppression easily, suppression produces poisonous and harmful product, has on the other hand been in harmonious proportion the mouthfeel of beverage as tart flavour additive.
As another optimization, described stabilizer is Carboxymethyl cellulose sodium.Selecting Carboxymethyl cellulose sodium as stabilizer, the stability making beverage is more preferable, and other compositions in beverage will not be brought interference.
As another optimization, described Radix Raphani is rouge radish.By rouge radish red pigment with fermentation obtain aminoacid, the collaborative compatibility effect of vitamin, more give beverage antioxidation, suppress tumorigenic effect；And rouge radish red pigment makes the color of beverage for red, bright in colour tempting, it is not necessary to add other synthetic food color, security performance is more preferable, and the desire to purchase that the most more can stimulate consumer.
Compared to existing technology, there is advantages that
1, the present invention is with Radix Raphani as raw material, special sugaring method for salting is utilized to make Radix Raphani fermentation produce the necessary vitamin of sports drink and aminoacid, add other synthetic without extra or extract nutrient substance, i.e. can get natural functional movement beverage, for security performance is compared to existing artificial allotment sports drink, safety is more preferable, and human body will not bring other harmful effects.
2, the low in raw material price that pickled radish natural drink of the present invention uses, production technology is the most relatively easy, it is possible to realize industrialized production, has good market prospect.
3, the present invention takes full advantage of Radix Raphani resource and Pickles development technology, it is provided that the intensive processing new direction of Radix Raphani, provides new approaches for making full use of of Radix Raphani, improves the additional output value of Radix Raphani.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.The implementation case is implemented under premised on the technology of the present invention, now provides detailed embodiment and concrete operating process to illustrate that the present invention is creative, but protection scope of the present invention is not limited to below example.
Following embodiment is selected full, bright in color, anosis pityriasis simplex and the rouge radish of mechanical damage, standby after dicing after cleaning and drying.
Embodiment
1
Preparation mass concentration is the sucrose solution of 15%, is immersed in sucrose solution by Radix Raphani standby after above-mentioned process and carries out pickling 7 days under room temperature, obtains pickling Radix Raphani；Wherein, described Radix Raphani is 1:1 with the mass volume ratio of sucrose solution,
The above-mentioned Radix Raphani of pickling soaked is squeezed the juice, and cross 60 mesh screen take filtrate, dilute with water be mass concentration be the pickled radish clear liquid of 15%.
By pickled radish clear liquid, sucrose, citric acid and Carboxymethyl cellulose sodium mix homogeneously, configuration obtains described pickled radish natural motion beverage.Wherein, the mass volume ratio of described sucrose, citric acid, Carboxymethyl cellulose sodium and pickled radish clear juice is 4g:0.18 g:0.16 g:100 mL.
Prepared pickled radish beverage is carried out subjective appreciation, and result shows that the pickled radish beverage for preparing is bright in colour, slightly precipitate, cool taste, and sour-sweet sense is not enough, and smooth, pleasant impression is long.
Embodiment
2
Preparation mass concentration is the sucrose solution of 18%, is immersed in sucrose solution by Radix Raphani standby after above-mentioned process and carries out pickling 8 days under room temperature, obtains pickling Radix Raphani；Wherein, described Radix Raphani is 1:1.5 with the mass volume ratio of sucrose solution,
The above-mentioned Radix Raphani of pickling soaked is squeezed the juice, and cross 80 mesh screen take filtrate, dilute with water be mass concentration be the pickled radish clear liquid of 30%.
By pickled radish clear liquid, sucrose, citric acid and Carboxymethyl cellulose sodium mix homogeneously, configuration obtains described pickled radish natural motion beverage.Wherein, the mass volume ratio of described sucrose, citric acid, Carboxymethyl cellulose sodium and pickled radish clear juice is 5 g:0.34 g:0.28 g:100 mL.
Prepared pickled radish beverage is carried out subjective appreciation, pickled radish beverage lovely luster clarification that result shows to prepare, free from admixture, sweet mouthfeel but the denseest, smooth not thickness, pleasant impression is long, but it is longer to filter the time the most used.
Embodiment
3
Preparation mass concentration is the sucrose solution of 21%, is immersed in sucrose solution by Radix Raphani standby after above-mentioned process and carries out pickling 9 days under room temperature, obtains pickling Radix Raphani；Wherein, described Radix Raphani is 1:2 with the mass volume ratio of sucrose solution；
The above-mentioned Radix Raphani of pickling soaked is squeezed the juice, and cross 70 mesh screen take filtrate, dilute with water be mass concentration be the pickled radish clear liquid of 25%.
By pickled radish clear liquid, sucrose, citric acid and Carboxymethyl cellulose sodium mix homogeneously, configuration obtains described pickled radish natural motion beverage.Wherein, the mass volume ratio of described sucrose, citric acid, Carboxymethyl cellulose sodium and pickled radish clear juice is 3g:0.26 g:0.24 g:100 mL.
Prepared pickled radish beverage is carried out subjective appreciation, and result shows that the pickled radish beverage bright in color prepared is distinct, has the distinctive carmine of rouge radish, uniformity, free from admixture, and sweet mouthfeel is good to eat, and smooth not thickness, pleasant impression is long.
Finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, although the present invention being described in detail with reference to preferred embodiment, it will be understood by those within the art that, technical scheme can be modified or equivalent, without deviating from objective and the scope of technical solution of the present invention, it all should be contained in the middle of scope of the presently claimed invention.
Claims (10)
1. a pickled radish natural motion beverage, it is characterized in that, its component includes that pickled radish clear juice, sugar, tart flavour additive and stabilizer, described pickled radish clear juice are that pickling after Radix Raphani is squeezed the juice and filters of pickling through sugar is taken the aqueous solution that its filtrate is diluted；Wherein, the mass volume ratio of described sugar, tart flavour additive, stabilizer and pickled radish clear juice is 3 ~ 5 g:0.16 ~ 0.28, g:0.18 ~ 0.34 g:100 mL.
Pickled radish natural motion beverage the most according to claim 1, it is characterised in that the mass volume ratio of described sugar, tart flavour additive, stabilizer and pickled radish clear juice is 3 g:0.26g:0.24 g:100 mL.
Pickled radish natural motion beverage the most according to claim 1, it is characterized in that, described to pickle Radix Raphani for using mass concentration be that fresh Radix Raphani is at room temperature pickled 7 ~ 9 days by the sugar liquid of 15 ~ 21%, and wherein, the mass volume ratio of described fresh Radix Raphani and sugar liquid is 1:1 ~ 2.
Pickled radish natural motion beverage the most according to claim 3, it is characterised in that described sugar liquid be mass concentration be the aqueous sucrose solution of 15 ~ 21%.
Pickled radish natural motion beverage the most according to claim 1, it is characterised in that described pickled radish clear juice is that the Radix Raphani of pickling pickled through sugar is squeezed the juice and filtered, and takes filtrate and is diluted to the aqueous solution of mass concentration 15 ~ 30%.
Pickled radish natural motion beverage the most according to claim 1, it is characterised in that described in be filtered into 60 ~ 80 mesh sieves.
Pickled radish natural motion beverage the most according to claim 1, it is characterised in that described tart flavour additive is citric acid.
Pickled radish natural motion beverage the most according to claim 1, it is characterised in that described stabilizer is Carboxymethyl cellulose sodium.
Pickled radish natural motion beverage the most according to claim 1, it is characterised in that described sugar is sucrose.
Pickled radish natural motion beverage the most according to claim 1, it is characterised in that described Radix Raphani is rouge radish.
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| CN201610352546.2A CN105942096B (en) | 2016-05-25 | 2016-05-25 | A kind of pickled radish natural motion beverage |
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