WO2021102721A1 - 一种粗粮果汁 - Google Patents

一种粗粮果汁 Download PDF

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Publication number
WO2021102721A1
WO2021102721A1 PCT/CN2019/121144 CN2019121144W WO2021102721A1 WO 2021102721 A1 WO2021102721 A1 WO 2021102721A1 CN 2019121144 W CN2019121144 W CN 2019121144W WO 2021102721 A1 WO2021102721 A1 WO 2021102721A1
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parts
juice
flour
raw materials
following raw
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PCT/CN2019/121144
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English (en)
French (fr)
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张英芹
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张英芹
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Priority to PCT/CN2019/121144 priority Critical patent/WO2021102721A1/zh
Publication of WO2021102721A1 publication Critical patent/WO2021102721A1/zh

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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
    • A23L2/02—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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the invention relates to the field of daily chemical industry, in particular to a coarse grain juice.
  • Fruit juice is a juice product obtained by physical methods such as pressing, centrifuging, and extracting fruits as raw materials, and generally refers to pure juice or 100% juice.
  • the fruit juice retains a considerable part of the nutrients in the fruit, such as vitamins, minerals, sugar and pectin in dietary fiber, and the taste is better than ordinary plain water.
  • Elderly and children drinking a small amount of fruit juice can help digestion, moisturize the intestines, and supplement the lack of nutrients in the diet.
  • Coarse grains are rich in nutrients. For example, oatmeal is rich in protein; millet is rich in tryptophan and carotene; beans are rich in high-quality protein; sorghum is rich in fatty acids and rich in iron; potatoes are rich in carotene and vitamin C.
  • the present invention provides a whole grain juice.
  • the present invention adopts the following scheme to realize:
  • a whole grain fruit juice includes the following raw materials: 50-60 parts of purified water, 30-50 parts of compound juice, 10-30 parts of coarse grains, and 0.1-1 part of edible flavor; the compound fruit juice is in parts by weight
  • the ratio includes the following raw materials: 15-30 parts of orange juice, 10-20 parts of apple juice, 5-10 parts of pineapple juice, 5-10 parts of mango juice, 1-5 parts of passion fruit juice;
  • the following raw materials 1-5 parts of wheat flour, 2-8 parts of oat flour, 1-5 parts of buckwheat flour, 3-5 parts of purple rice flour, 2-4 parts of mung bean flour, 1-4 parts of sorghum flour.
  • raw materials are included in a proportion by weight: 50 parts of purified water, 40 parts of compound fruit juice, 20 parts of coarse grains, and 0.1 part of edible flavor.
  • the compound juice includes the following raw materials according to the proportion of parts by weight: 15 parts of orange juice, 20 parts of apple juice, 5 parts of pineapple juice, 9 parts of mango juice, and 3 parts of passion fruit juice.
  • the coarse grains include the following raw materials in a proportion by weight: 5 parts of wheat, 4 parts of oat flour, 3 parts of buckwheat flour, 4 parts of purple rice flour, 3 parts of mung bean flour, and 2 parts of sorghum flour.
  • raw materials are included in a proportion by weight: 60 parts of purified water, 35 parts of compound fruit juice, 25 parts of coarse grains, and 0.1 part of edible flavor.
  • the compound juice includes the following raw materials in parts by weight: 30 parts of orange juice, 10 parts of apple juice, 10 parts of pineapple juice, 10 parts of mango juice, and 5 parts of passion fruit juice.
  • the coarse grains include the following raw materials in a proportion by weight: 3 parts of wheat flour, 5 parts of oat flour, 2 parts of buckwheat flour, 5 parts of purple rice flour, 4 parts of mung bean flour, and 1 part of sorghum flour.
  • the present invention has the following beneficial effects:
  • the coarse grain juice formula of the present invention is scientific and reasonable.
  • the compound fruit juice and various coarse grains are mixed together to make the coarse grain juice. It has a thick fruit flavor and a thick taste of coarse grains. It is rich in nutrition and can satisfy the consumption of fruit and coarse grain lovers. Demand, especially to meet the needs of people who lose weight and vegetarians.
  • the present invention provides a whole grain juice, which comprises the following raw materials according to the proportion of parts by weight: 50-60 parts of purified water, 30-50 parts of compound fruit juice, 10-30 parts of coarse grains, 0.1-1 part of edible essence; the compound fruit juice
  • the proportion of parts by weight includes the following raw materials: 15-30 parts of orange juice, 10-20 parts of apple juice, 5-10 parts of pineapple juice, 5-10 parts of mango juice, 1-5 parts of passion fruit juice;
  • the number ratio includes the following raw materials: 1-5 parts of wheat flour, 2-8 parts of oat flour, 1-5 parts of buckwheat flour, 3-5 parts of purple rice flour, 2-4 parts of mung bean flour, and 1-4 parts of sorghum flour.
  • the present invention includes the following raw materials according to the proportion of parts by weight: 50 parts of purified water, 40 parts of compound fruit juice, 20 parts of coarse grains, and 0.1 part of edible essence.
  • the compound juice includes the following raw materials according to the proportion of parts by weight: 15 parts of orange juice, 20 parts of apple juice, 5 parts of pineapple juice, 9 parts of mango juice, and 3 parts of passion fruit juice.
  • Coarse grains include the following raw materials in parts by weight: 5 parts of wheat, 4 parts of oat flour, 3 parts of buckwheat flour, 4 parts of purple rice flour, 3 parts of mung bean flour, and 2 parts of sorghum flour.
  • the present invention includes the following raw materials according to the proportion of parts by weight: 60 parts of purified water, 35 parts of compound fruit juice, 25 parts of coarse grains, and 0.1 part of edible flavor.
  • the compound juice includes the following raw materials in parts by weight: 30 parts of orange juice, 10 parts of apple juice, 10 parts of pineapple juice, 10 parts of mango juice, and 5 parts of passion fruit juice.
  • Coarse grains include the following raw materials in parts by weight: 3 parts of wheat flour, 5 parts of oat flour, 2 parts of buckwheat flour, 5 parts of purple rice flour, 4 parts of mung bean flour, and 1 part of sorghum flour.
  • the coarse grain juice formula of the present invention is scientific and reasonable.
  • the compound fruit juice and various coarse grains are mixed together to make the coarse grain juice. It has a thick fruit flavor and a thick taste of coarse grains. It is rich in nutrition and can satisfy the consumption of fruit and coarse grain lovers. Demand, especially to meet the needs of people who lose weight and vegetarians.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

一种粗粮果汁，按照重量份数配比包括以下原料：纯净水50-60份，复合果汁30-50份，粗粮10-30份，食用香精0.1-1份；所述复合果汁按重量份数配比包括以下原料：橙汁15-30份、苹果汁10-20份、菠萝汁5-10份，芒果汁5-10份，百香果汁1-5份；所述粗粮按重量份数配比包括以下原料：小麦粉1-5份，燕麦粉2-8份，荞麦粉1-5份，紫米粉3-5份，绿豆粉2-4份，高粱粉1-4份。该粗粮果汁配方科学合理，将复合果汁和多种粗粮混合在一起制成粗粮果汁，在具有浓厚水果香味的同时又具有粗粮的浓厚口感，营养丰富，可以满足水果和粗粮爱好者的食用需求，尤其可以满足减肥人群和素食人群的需求。

Description

一种粗粮果汁 技术领域
本发明涉及日用化工领域,具体涉及一种粗粮果汁。
背景技术
果汁是以水果为原料经过物理方法如压榨、离心、萃取等得到的汁液产品，一般是指纯果汁或100％果汁。果汁中保留有水果中相当一部分营养成分，例如维生素、矿物质、糖分和膳食纤维中的果胶等，口感也优于普通白开水。老人和小孩适当喝少量果汁可以助消化、润肠道，补充膳食中营养成分的不足。粗粮中含有丰富的营养素。如燕麦富含蛋白质；小米富含色氨酸、胡萝卜素；豆类富含优质蛋白；高粱富含脂肪酸及丰富的铁；薯类含胡萝卜素和维生素C。随着经济和技术的快速发展，人们的生活水平不断提高，对于果汁的需求也不再满足于传统的果汁，比如减肥人群，饮用果汁和摄食粗粮能够起到很好的辅助。
发明内容
为了解决上述问题，本发明提供了一种粗粮果汁。
本发明采用如下方案实现：
一种粗粮果汁，按照重量份数配比包括以下原料：纯净水50-60份，复合果汁30-50份，粗粮10-30份，食用香精0.1-1份；所述复合果汁按重量份数配比包括以下原料：橙汁15-30份、苹果汁10-20份、菠萝汁5-10份，芒果汁5-10份，百香果汁1-5份；所述粗粮按重量份数配比包括以下原料：小麦粉1-5份，燕麦粉2-8份，荞麦粉 1-5份，紫米粉3-5份，绿豆粉2-4份，高粱粉1-4份。
进一步的，按照重量份数配比包括以下原料：纯净水50份，复合果汁40份，粗粮20份，食用香精0.1份。
进一步的，所述复合果汁按照重量份数配比包括以下原料：橙汁15份、苹果汁20份、菠萝汁5份，芒果汁9份，百香果汁3份。
进一步的，所述粗粮按重量份数配比包括以下原料：小麦5份，燕麦粉4份，荞麦粉3份，紫米粉4份，绿豆粉3份，高粱粉2份。
进一步的，按照重量份数配比包括以下原料：纯净水60份，复合果汁35份，粗粮25份，食用香精0.1份。
进一步的，所述复合果汁按重量份数配比包括以下原料：橙汁30份、苹果汁10份、菠萝汁10份，芒果汁10份，百香果汁5份。
进一步的，所述粗粮按重量份数配比包括以下原料：小麦粉3份，燕麦粉5份，荞麦粉2份，紫米粉5份，绿豆粉4份，高粱粉1份。
对照现有的技术，本发明具有以下有益效果：
本发明的粗粮果汁配方科学合理，将复合果汁和多种粗粮混合在一起制成粗粮果汁，在具有浓厚水果香味的同时又具有粗粮的浓厚口感，营养丰富，可以满足水果和粗粮爱好者的食用需求，尤其可以满足减肥人群和素食人群的需求。
具体实施方式
为便于本领域技术人员理解本发明，下面将结合具体实施例对本发明作进一步详细描述。
本发明提供了一种粗粮果汁，按照重量份数配比包括以下原料： 纯净水50-60份，复合果汁30-50份，粗粮10-30份，食用香精0.1-1份；所述复合果汁按重量份数配比包括以下原料：橙汁15-30份、苹果汁10-20份、菠萝汁5-10份，芒果汁5-10份，百香果汁1-5份；所述粗粮按重量份数配比包括以下原料：小麦粉1-5份，燕麦粉2-8份，荞麦粉1-5份，紫米粉3-5份，绿豆粉2-4份，高粱粉1-4份。
实施例一
本发明按照重量份数配比包括以下原料：纯净水50份，复合果汁40份，粗粮20份，食用香精0.1份。
复合果汁按照重量份数配比包括以下原料：橙汁15份、苹果汁20份、菠萝汁5份，芒果汁9份，百香果汁3份。
粗粮按重量份数配比包括以下原料：小麦5份，燕麦粉4份，荞麦粉3份，紫米粉4份，绿豆粉3份，高粱粉2份。
实施例二
本发明按照重量份数配比包括以下原料：纯净水60份，复合果汁35份，粗粮25份，食用香精0.1份。
复合果汁按重量份数配比包括以下原料：橙汁30份、苹果汁10份、菠萝汁10份，芒果汁10份，百香果汁5份。
粗粮按重量份数配比包括以下原料：小麦粉3份，燕麦粉5份，荞麦粉2份，紫米粉5份，绿豆粉4份，高粱粉1份。
本发明的粗粮果汁配方科学合理，将复合果汁和多种粗粮混合在一起制成粗粮果汁，在具有浓厚水果香味的同时又具有粗粮的浓厚口感，营养丰富，可以满足水果和粗粮爱好者的食用需求，尤其可以满 足减肥人群和素食人群的需求。
虽然对本发明的描述是结合以上具体实施例进行的，但是熟悉本技术领域的人员能够根据上述的内容进行许多替换、修改和变化，是显而易见的。因此，所有这样的替代、改进和变化都包括在附后的权利要求的范围内。

Claims (7)

  1. 一种粗粮果汁，其特征在于，按照重量份数配比包括以下原料：纯净水50-60份，复合果汁30-50份，粗粮10-30份，食用香精0.1-1份；所述复合果汁按重量份数配比包括以下原料：橙汁15-30份、苹果汁10-20份、菠萝汁5-10份，芒果汁5-10份，百香果汁1-5份；所述粗粮按重量份数配比包括以下原料：小麦粉1-5份，燕麦粉2-8份，荞麦粉1-5份，紫米粉3-5份，绿豆粉2-4份，高粱粉1-4份。
  2. 根据权利要求1所述的粗粮果汁，其特征在于，按照重量份数配比包括以下原料：纯净水50份，复合果汁40份，粗粮20份，食用香精0.1份。
  3. 根据权利要求2所述的粗粮果汁，其特征在于，所述复合果汁按照重量份数配比包括以下原料：橙汁15份、苹果汁20份、菠萝汁5份，芒果汁9份，百香果汁3份。
  4. 根据权利要求3所述的粗粮果汁，其特征在于，所述粗粮按重量份数配比包括以下原料：小麦5份，燕麦粉4份，荞麦粉3份，紫米粉4份，绿豆粉3份，高粱粉2份。
  5. 根据权利要求1所述的粗粮果汁，其特征在于，按照重量份数配比包括以下原料：纯净水60份，复合果汁35份，粗粮25份，食用香精0.1份。
  6. 根据权利要求5所述的粗粮果汁，其特征在于，所述复合果汁按重量份数配比包括以下原料：橙汁30份、苹果汁10份、菠萝汁10份，芒果汁10份，百香果汁5份。
  7. 根据权利要求6任一所述的粗粮果汁，其特征在于，所述粗粮按重量份数配比包括以下原料：小麦粉3份，燕麦粉5份，荞麦粉2份，紫米粉5份，绿豆粉4份，高粱粉1份
PCT/CN2019/121144 2019-11-27 2019-11-27 一种粗粮果汁 WO2021102721A1 (zh)

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CN102987491A (zh) * 2012-12-31 2013-03-27 吐鲁番金澳果业有限公司 一种谷物水果复配饮料及其制备方法
CN106509526A (zh) * 2016-10-27 2017-03-22 潘克稳 一种杂粮果汁及其制备方法
KR20180091654A (ko) * 2017-02-07 2018-08-16 김서희 과일곡물음료
KR20180092233A (ko) * 2017-02-08 2018-08-17 김서희 과일곡물음료
CN106858207A (zh) * 2017-02-10 2017-06-20 苏州健乔食品科技有限公司 一种养护肠胃的保健饮料及其制备方法
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CN108669384A (zh) * 2018-04-24 2018-10-19 卢文浩 一种适合幼儿期儿童饮用的水果粗粮饮料
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