知搜-全球专利检索

  1. 登录
  2. 注册
发明授权
CN102178323B 刺梨固体饮料及其制备方法 有权 转让

刺梨固体饮料及其制备方法
摘要：
本发明公开了一种刺梨固体饮料及其制备方法，由以下配比的原料制得:刺梨原汁10～20L，安赛蜜0～20g，白砂糖0～6kg、木糖醇0～6kg、异麦芽酮糖醇0～6kg，麦芽糊精0～4kg、可溶性淀粉0～4kg、水溶性膳食纤维0～4kg。其制备方法是：刺梨鲜果经冷冻解冻后离心得刺梨原汁、调配、过滤、喷雾干燥，制成粉剂或颗粒剂。具有提高了刺梨的出汁率、Vc转移率，口感好，携带方便，保质期长，Vc和SOD含量稳定、工艺及设备简单，效率高，能耗少，适于工业化生产的优点。
摘要（英）：

The invention discloses a roxburgh rose solid drink and a preparation method thereof. The roxburgh rose solid drink is prepared from the following raw materials in proportion: 10L to 20L of roxburgh rose normal juice, 0g to 20g of acesulfame, 0kg to 6kg of white granulated sugar, 0kg to 6kg of xylitol, 0kg to 6kg of isomaltitol, 0kg to 4kg of maltodextrin, 0kg to 4kg of tragantine and 0kg to 4kg of water-soluble dietary fiber. The preparation method of the drink comprises the following steps of: freezing and unfreezing roxburgh rose fresh fruits and centrifuging to obtain roxburgh rose normaljuice; and preparing, filtering and performing spray drying to prepare powder or granules. The drink and the preparation method have the advantages of increased juice yield of the roxburgh rose and Vc (Vitamin C) transfer rate, good mouthfeel, convenience for carrying, long quality guarantee period, stable Vc and SOD (Superoxide Dismutase) content, simple process and equipment, high efficiency and low energy consumption and are suitable for industrial production.

公开/授权文献
0/0