CN112314909A - A beverage containing anthocyanin-containing Mel - Google Patents
A beverage containing anthocyanin-containing Mel Download PDFInfo
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- CN112314909A CN112314909A CN202011205889.9A CN202011205889A CN112314909A CN 112314909 A CN112314909 A CN 112314909A CN 202011205889 A CN202011205889 A CN 202011205889A CN 112314909 A CN112314909 A CN 112314909A
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- parts
- anthocyanin
- honey
- beverage
- lily
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Links
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 55
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 55
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 55
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 55
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 235000012907 honey Nutrition 0.000 claims abstract description 47
- 235000013373 food additive Nutrition 0.000 claims abstract description 19
- 239000002778 food additive Substances 0.000 claims abstract description 19
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 18
- 241000234435 Lilium Species 0.000 claims abstract description 18
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 17
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 17
- 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 abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 239000008213 purified water Substances 0.000 claims abstract description 17
- 229960004793 sucrose Drugs 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 6
- 241000723353 Chrysanthemum Species 0.000 claims description 17
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 11
- 244000182216 Mimusops elengi Species 0.000 claims description 11
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 11
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 11
- 239000000686 essence Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 230000009471 action Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001453 anthocyanidins Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 description 2
- 239000000576 food coloring agent Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- KZMACGJDUUWFCH-UHFFFAOYSA-O malvidin Chemical compound COC1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 KZMACGJDUUWFCH-UHFFFAOYSA-O 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- 241000256837 Apidae Species 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- GCPYCNBGGPHOBD-UHFFFAOYSA-N Delphinidin Natural products OC1=Cc2c(O)cc(O)cc2OC1=C3C=C(O)C(=O)C(=C3)O GCPYCNBGGPHOBD-UHFFFAOYSA-N 0.000 description 1
- 240000001549 Ipomoea eriocarpa Species 0.000 description 1
- 235000005146 Ipomoea eriocarpa Nutrition 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000007336 cyanidin Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000007242 delphinidin Nutrition 0.000 description 1
- JKHRCGUTYDNCLE-UHFFFAOYSA-O delphinidin Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC(O)=C(O)C(O)=C1 JKHRCGUTYDNCLE-UHFFFAOYSA-O 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 150000008131 glucosides Chemical group 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000009584 malvidin Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- HKUHOPQRJKPJCJ-UHFFFAOYSA-N pelargonidin Natural products OC1=Cc2c(O)cc(O)cc2OC1c1ccc(O)cc1 HKUHOPQRJKPJCJ-UHFFFAOYSA-N 0.000 description 1
- 235000006251 pelargonidin Nutrition 0.000 description 1
- XVFMGWDSJLBXDZ-UHFFFAOYSA-O pelargonidin Chemical compound C1=CC(O)=CC=C1C(C(=C1)O)=[O+]C2=C1C(O)=CC(O)=C2 XVFMGWDSJLBXDZ-UHFFFAOYSA-O 0.000 description 1
- 229930015721 peonidin Natural products 0.000 description 1
- 235000006404 peonidin Nutrition 0.000 description 1
- XFDQJKDGGOEYPI-UHFFFAOYSA-O peonidin Chemical compound C1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 XFDQJKDGGOEYPI-UHFFFAOYSA-O 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 235000013311 vegetables 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 discloses an anthocyanin-containing honey beverage which comprises 15-25 parts of anthocyanin extract, 20-30 parts of honey, 10-15 parts of wolfberry juice, 5-10 parts of lemon slices, 5-13 parts of lily, 2-4 parts of chrysanthemum, 8-12 parts of white granulated sugar, 10-20 parts of cane sugar, 1-3 parts of edible essence, 1-3 parts of food additive and 300-400 parts of purified water. The invention relates to the technical field of health-care drinks, and particularly provides a beverage which is rich in functions and contains anthocyanin extracting solution and honey.
Description
Technical Field
The invention relates to the technical field of health-care drinks, in particular to a beverage containing anthocyanin honey.
Background
Anthocyanidin extract (also called anthocyanidin) is a water-soluble natural pigment widely existing in plants in nature, and is a colored aglycone obtained by hydrolyzing anthocyanins (anthocyanins). The main color-producing substances in fruits, vegetables and flowers are mostly related to the plants. Under the condition of different pH values of plant cell vacuoles, the anthocyanin extracting solution enables petals to present colorful colors. More than 20 kinds of anthocyanin extract are known, and 6 kinds of important food are pelargonidin, cyanidin, delphinidin, peonidin, morning glory pigment and malvidin. The natural anthocyanin extract exists in a glucoside form, called anthocyanin, and few free anthocyanin extract exists. The anthocyanin extract is mainly used for food coloring, and can also be used for dyes, medicines, cosmetics and the like. With the development of science and technology, people pay more and more attention to the safety of food additives, and the development and utilization of natural additives become the general trend of additive development and use. The anthocyanin extract can be used as a nutrition enhancer in food, can also be used as a food preservative to replace synthetic preservatives such as benzoic acid and the like, can be used as a food colorant to be applied to common beverages and food, and meets the total requirements of people on nature, safety and health of food additives.
Honey is a natural sweet substance obtained by honey bees from flowers of flowering plants through full brewing in a honeycomb. The smell is fragrant and rich, and the taste is pure and sweet. The honey has the following effects: (1) skin care and beauty treatment; (2) antibacterial, anti-inflammatory and tissue regeneration promoting effects; (3) promoting digestion; (4) improving sleep; (5) protecting liver; (6) resisting fatigue; (7) moistening lung and eliminating phlegm; (8) eliminating dampness, promoting diuresis, cooling blood, and stopping bleeding; (9) calming the heart and tranquilizing the mind; (10) clearing away heat and toxic material.
With the enhancement of health care consciousness of people, various health care functional beverages are increasingly popular. In order to meet the requirements of different consumers for health care beverages, a beverage containing anthocyanin honey is needed.
Disclosure of Invention
Aiming at the situation, in order to overcome the current technical defects, the invention provides a beverage which is rich in functions and contains anthocyanin extracting solution honey.
The technical scheme adopted by the invention is as follows: the invention relates to a beverage containing anthocyanin honey, which comprises 15-25 parts of anthocyanin extract, 20-30 parts of honey, 10-15 parts of wolfberry juice, 5-10 parts of lemon slices, 5-13 parts of lily, 2-4 parts of chrysanthemum, 8-12 parts of white granulated sugar, 10-20 parts of cane sugar, 1-3 parts of edible essence, 1-3 parts of food additive and 300-400 parts of purified water.
Preferably, the beverage containing anthocyanin honey comprises 15 parts of anthocyanin extract, 20 parts of honey, 10 parts of medlar juice, 5 parts of lemon slices, 5 parts of lily, 2 parts of chrysanthemum, 8 parts of white granulated sugar, 10 parts of cane sugar, 1 part of edible essence, 1 part of food additive and 300 parts of purified water.
Preferably, the beverage containing anthocyanin honey comprises 20 parts of anthocyanin extract, 25 parts of honey, 12.5 parts of medlar juice, 7.5 parts of lemon slices, 9 parts of lily, 3 parts of chrysanthemum, 10 parts of white granulated sugar, 15 parts of cane sugar, 2 parts of edible essence, 2 parts of food additive and 350 parts of purified water.
Preferably, the beverage containing anthocyanin honey comprises 25 parts of anthocyanin extract, 30 parts of honey, 15 parts of medlar juice, 10 parts of lemon slices, 13 parts of lily, 4 parts of chrysanthemum, 12 parts of white granulated sugar, 20 parts of cane sugar, 3 parts of edible essence, 3 parts of food additive and 400 parts of purified water.
Further, the preparation method of the beverage containing anthocyanin honey comprises the following steps:
(1) weighing anthocyanin extract, honey, medlar juice, white granulated sugar, cane sugar, edible essence, food additive and purified water in corresponding parts by weight, and mixing and stirring uniformly at 40-50 ℃;
(2) sequentially adding lemon slices, lily and chrysanthemum in corresponding weight parts, and carrying out vibration soaking for 5-7 hours at the temperature of 30-40 ℃;
(3) filtering to obtain filtrate;
(4) sterilizing at high temperature, and packaging in bottles.
The invention with the structure has the following beneficial effects: the beverage containing anthocyanin honey has the effect of relieving visual fatigue under the action of anthocyanin, and has the effects of skin care, beauty treatment, lung moistening and phlegm elimination by matching with honey; in addition, the lily and the chrysanthemum have the functions of clearing damp, promoting urination, clearing heat and removing toxicity, are high in nutritive value and rich in taste, and meet the requirements of people on health-care honey beverage.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a beverage containing anthocyanin honey comprises 15 parts of anthocyanin extract, 20 parts of honey, 10 parts of medlar juice, 5 parts of lemon slices, 5 parts of lily, 2 parts of chrysanthemum, 8 parts of white granulated sugar, 10 parts of cane sugar, 1 part of edible essence, 1 part of food additive and 300 parts of purified water.
A preparation method of a beverage containing anthocyanin honey comprises the following steps:
(1) weighing anthocyanin extract, honey, medlar juice, white granulated sugar, cane sugar, edible essence, food additive and purified water in corresponding parts by weight, and mixing and stirring uniformly at 40-50 ℃;
(2) sequentially adding lemon slices, lily and chrysanthemum in corresponding weight parts, and carrying out vibration soaking for 5-7 hours at the temperature of 30-40 ℃;
(3) filtering to obtain filtrate;
(4) sterilizing at high temperature, and packaging in bottles.
Example 2:
a beverage containing anthocyanin honey comprises 20 parts of anthocyanin extract, 25 parts of honey, 12.5 parts of medlar juice, 7.5 parts of lemon slices, 9 parts of lily, 3 parts of chrysanthemum, 10 parts of white granulated sugar, 15 parts of cane sugar, 2 parts of edible essence, 2 parts of food additive and 350 parts of purified water.
A preparation method of a beverage containing anthocyanin honey comprises the following steps:
(1) weighing anthocyanin extract, honey, medlar juice, white granulated sugar, cane sugar, edible essence, food additive and purified water in corresponding parts by weight, and mixing and stirring uniformly at 40-50 ℃;
(2) sequentially adding lemon slices, lily and chrysanthemum in corresponding weight parts, and carrying out vibration soaking for 5-7 hours at the temperature of 30-40 ℃;
(3) filtering to obtain filtrate;
(4) sterilizing at high temperature, and packaging in bottles.
Example 3:
a beverage containing anthocyanin honey comprises 25 parts of anthocyanin extract, 30 parts of honey, 15 parts of medlar juice, 10 parts of lemon slices, 13 parts of lily, 4 parts of chrysanthemum, 12 parts of white granulated sugar, 20 parts of cane sugar, 3 parts of edible essence, 3 parts of food additive and 400 parts of purified water.
A preparation method of a beverage containing anthocyanin honey comprises the following steps:
(1) weighing anthocyanin extract, honey, medlar juice, white granulated sugar, cane sugar, edible essence, food additive and purified water in corresponding parts by weight, and mixing and stirring uniformly at 40-50 ℃;
(2) sequentially adding lemon slices, lily and chrysanthemum in corresponding weight parts, and carrying out vibration soaking for 5-7 hours at the temperature of 30-40 ℃;
(3) filtering to obtain filtrate;
(4) sterilizing at high temperature, and packaging in bottles.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The beverage containing anthocyanin honey is characterized by comprising 15-25 parts of anthocyanin extracting solution, 20-30 parts of honey, 10-15 parts of wolfberry juice, 5-10 parts of lemon slices, 5-13 parts of lily, 2-4 parts of chrysanthemum, 8-12 parts of white granulated sugar, 10-20 parts of cane sugar, 1-3 parts of edible essence, 1-3 parts of food additive and 300-400 parts of purified water.
2. The anthocyanin-containing honey beverage as claimed in claim 1, wherein the anthocyanin-containing honey beverage comprises 15 parts of anthocyanin extract, 20 parts of honey, 10 parts of wolfberry juice, 5 parts of lemon slice, 5 parts of lily, 2 parts of chrysanthemum, 8 parts of white granulated sugar, 10 parts of sucrose, 1 part of edible essence, 1 part of food additive and 300 parts of purified water.
3. The anthocyanin-containing honey beverage as claimed in claim 1, wherein the anthocyanin-containing honey beverage comprises 20 parts of anthocyanin extract, 25 parts of honey, 12.5 parts of wolfberry juice, 7.5 parts of lemon slice, 9 parts of lily, 3 parts of chrysanthemum, 10 parts of white granulated sugar, 15 parts of cane sugar, 2 parts of edible essence, 2 parts of food additive and 350 parts of purified water.
4. The anthocyanin-containing honey beverage as claimed in claim 1, wherein the anthocyanin-containing honey beverage comprises 25 parts of anthocyanin extract, 30 parts of honey, 15 parts of wolfberry juice, 10 parts of lemon slice, 13 parts of lily, 4 parts of chrysanthemum, 12 parts of white granulated sugar, 20 parts of sucrose, 3 parts of edible essence, 3 parts of food additive and 400 parts of purified water.
5. The anthocyanin-containing honey beverage as claimed in claim 1, wherein the preparation method of the anthocyanin-containing honey beverage comprises the following steps:
(1) weighing anthocyanin extract, honey, medlar juice, white granulated sugar, cane sugar, edible essence, food additive and purified water in corresponding parts by weight, and mixing and stirring uniformly at 40-50 ℃;
(2) sequentially adding lemon slices, lily and chrysanthemum in corresponding weight parts, and carrying out vibration soaking for 5-7 hours at the temperature of 30-40 ℃;
(3) filtering to obtain filtrate;
(4) sterilizing at high temperature, and packaging in bottles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011205889.9A CN112314909A (en) | 2020-11-02 | 2020-11-02 | A beverage containing anthocyanin-containing Mel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011205889.9A CN112314909A (en) | 2020-11-02 | 2020-11-02 | A beverage containing anthocyanin-containing Mel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112314909A true CN112314909A (en) | 2021-02-05 |
Family
ID=74324543
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011205889.9A Pending CN112314909A (en) | 2020-11-02 | 2020-11-02 | A beverage containing anthocyanin-containing Mel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112314909A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2323965C1 (en) * | 2006-07-31 | 2008-05-10 | Общество с ограниченной ответственностью "Микрон" (ООО "Микрон") | Honey alcoholic beverage production method and its composition (variants) |
| CN102389135A (en) * | 2011-11-08 | 2012-03-28 | 杭州秀山美地农业科技有限公司 | Anthocyanidin beverage formula and its production technology |
| CN105708795A (en) * | 2016-03-21 | 2016-06-29 | 吉林大学 | Pure natural blueberry anthocyanin aglycone oral solution and preparation method |
| CN107319225A (en) * | 2017-07-11 | 2017-11-07 | 汤海宾 | A kind of preparation method of high anthocyanidin beverage |
| CN111357846A (en) * | 2020-04-17 | 2020-07-03 | 山西火品生物科技有限公司 | Lycium ruthenicum murr and chrysanthemum honey tea and preparation method thereof |
| CN111387316A (en) * | 2020-04-29 | 2020-07-10 | 穆延东 | Formula of honey product containing anthocyanin |
-
2020
- 2020-11-02 CN CN202011205889.9A patent/CN112314909A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2323965C1 (en) * | 2006-07-31 | 2008-05-10 | Общество с ограниченной ответственностью "Микрон" (ООО "Микрон") | Honey alcoholic beverage production method and its composition (variants) |
| CN102389135A (en) * | 2011-11-08 | 2012-03-28 | 杭州秀山美地农业科技有限公司 | Anthocyanidin beverage formula and its production technology |
| CN105708795A (en) * | 2016-03-21 | 2016-06-29 | 吉林大学 | Pure natural blueberry anthocyanin aglycone oral solution and preparation method |
| CN107319225A (en) * | 2017-07-11 | 2017-11-07 | 汤海宾 | A kind of preparation method of high anthocyanidin beverage |
| CN111357846A (en) * | 2020-04-17 | 2020-07-03 | 山西火品生物科技有限公司 | Lycium ruthenicum murr and chrysanthemum honey tea and preparation method thereof |
| CN111387316A (en) * | 2020-04-29 | 2020-07-10 | 穆延东 | Formula of honey product containing anthocyanin |
Non-Patent Citations (1)
| Title |
|---|
| 许俊霞: "《药酒•药浴•药粥》", 30 September 2016, 北京联合出版公司 * |
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