CN1582782A - Mulberry beverage and its production - Google Patents
Mulberry beverage and its production Download PDFInfo
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- CN1582782A CN1582782A CN 200410044892 CN200410044892A CN1582782A CN 1582782 A CN1582782 A CN 1582782A CN 200410044892 CN200410044892 CN 200410044892 CN 200410044892 A CN200410044892 A CN 200410044892A CN 1582782 A CN1582782 A CN 1582782A
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- fructus mori
- beverage
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Abstract
A mulberry fruit beverage rich in nutrients is prepared from mulberry fruit, sugar, citric acid and/or vitamines, and purified water.
Description
Technical field
The present invention relates to a kind of beverage, refer in particular to a kind of beverage, fruit jam and production method thereof of utilizing the Fructus Mori preparation.
Background technology
The kind of beverage is of a great variety, and is innumerable.The favourable Sucus Mali pumilae of making of fruit; The sprite that utilizes synthesis material preparation, cola etc. are arranged, and the common feature of these beverages is: drinking tasty and refreshingly, refrigerant, but lacking nutritional labeling, especially utilizing the beverages such as cola of synthesis material preparation, almost nonnutritive value.
Summary of the invention
The objective of the invention is to seek a kind of Fructus Mori beverage and production method thereof that is rich in the pure natural of nutrition.
According to design provided by the present invention, the consisting of of Fructus Mori beverage: Fructus Mori 15～20%, sugar 10～15%, all the other are water purification, unit is a percetage by weight.
Above-mentioned composition also comprises citric acid 0.6～0.7% and/or vitamin 3～4.5%, and vitamin comprises Catergen～2.5%, vitamin B2 0.3～0.5%, vitamin B1 0.3～0.5%, rutin 0.8～1.5%, bata-carotene 0.8～2.0%, unit are percetage by weight.Wherein, vitamin B2 0.3～0.5%, vitamin B1 0.3～0.5%, rutin 0.8～1.5%, bata-carotene 0.8～2.0% is itself to have in the Fructus Mori, need not add in addition.
The preparation method of Fructus Mori beverage is characterized in that, a, batching: get the Fructus Mori 15～20% after cleaning, with 5～8% sugar, all the other are water purification, place in the container; B, heating: above-mentioned raw materials is heated to together stops heating after the boiling; C, stirring: restir even the Fructus Mori beverage, unit is a percetage by weight.
Stopping the heating after add citric acid 0.6～0.7% again, and then stir the Fructus Mori beverage, unit is a percetage by weight.
Stopping the heating after add vitamin 0.3～1.0% again, and then stir the Fructus Mori beverage, unit is a percetage by weight.
Fructus Mori after cleaning are placed crusher for crushing earlier, and more after filtration, the elimination slag is got remaining mulberry juice and is prepared burden.
Fructus Mori contain nutritional labelings such as rutin, anthocyanidin, carotene, vitamin B 1, vitamin B2, vitamin C, nicotinic acid, tannic acid, malic acid, and the traditional Chinese medical science is thought: Fructus Mori can YIN nourishing, enrich blood, promote the production of body fluid, nourish the five internal organs, has the effect of pacifying soul town brain.
The specific embodiment
Embodiment one
After Fructus Mori are cleaned, pulverize reuse gauze elimination slag with electric crusher; Get sugar 150 grams and be dissolved in the 700 gram water purification, be made into sucrose solution; Get remaining mulberry juice 500 grams, stop heating after placing the boiling of container internal heating with 850 gram sucrose solution, add citric acid 1.5 grams and vitamin C 0.3 again and restrain, stir the Fructus Mori beverage.
Embodiment two
Sugar 500 grams are put into pot, water purification 1000 grams that reinject, the ebuillition of heated after-filtration becomes sucrose solution, adds mulberry juice 500 grams in sucrose solution, and stir on the limit, and the limit heating stops heating to boiling, add 5 gram citric acids again, and the back that stirs becomes the Fructus Mori beverage.
Embodiment three
Get Fructus Mori 600 gram, sugar 600 grams, water purification 500 is put into stainless-steel pan, place on the stove boil with big fire after, simmered in water again 10 minutes, stop heating then, add citric acid 2 grams, stir the Fructus Mori beverage.
Embodiment four
Get clean Fructus Mori 250 gram and sugar 90 grams, in container, one deck Fructus Mori, one deck sugar stack, and after having put, leave standstill 12 hours, place together in the electric blender again, add water purification 30 and restrain, after pulverizing and stirring, the Fructus Mori beverage.
Embodiment five
Get 30 gram Fructus Citri Limoniaes peelings, nuclear, put into pulverizer, add 500 gram water purification, pulverizes after 2 minutes, drop into Fructus Mori 150 grams and sugar 45 grams cleaned, start pulverizer once again, in crushing process, add 50 and restrain ice cubes, after 2 minutes the Fructus Mori beverage.
Claims (8)
1, Fructus Mori beverage, its composition is mainly: Fructus Mori 15～20%, sugar 10～15%, all the other are water purification, unit is a percetage by weight.
2, Fructus Mori beverage according to claim 1, its composition comprises that also citric acid 0.6～0.7%, unit are percetage by weight.
3, Fructus Mori beverage according to claim 1, its composition comprises that also vitamin 3～4.5%, unit are percetage by weight.
4, Fructus Mori beverage according to claim 3, its feature is that also vitamin comprises Catergen～2.5%, unit is a percetage by weight.
5, the preparation method of Fructus Mori beverage is characterized in that, a, batching: get the Fructus Mori 15～20% after cleaning, with 5～8% sugar, all the other are water purification, place in the container; B, heating: above-mentioned raw materials is heated to together stops heating after the boiling; C, stirring: restir even the Fructus Mori beverage, unit is a percetage by weight.
6, the preparation method of Fructus Mori beverage according to claim 5, its feature also be, stopping to add citric acid 0.6～0.7% again after the heating, and then stir the Fructus Mori beverage, unit is a percetage by weight.
7, according to the preparation method of claim 5 or 6 described Fructus Mori beverages, its feature also is, is stopping to add vitamin 3～4.5% again after the heating, and then stir the Fructus Mori beverage, unit is a percetage by weight.
8, the preparation method of Fructus Mori beverage according to claim 5, its feature also are, the Fructus Mori after cleaning are placed crusher for crushing earlier, and more after filtration, the elimination slag is got remaining mulberry juice and prepared burden.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100448921A CN100425165C (en) | 2004-05-31 | 2004-05-31 | Mulberry beverage and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100448921A CN100425165C (en) | 2004-05-31 | 2004-05-31 | Mulberry beverage and its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1582782A true CN1582782A (en) | 2005-02-23 |
| CN100425165C CN100425165C (en) | 2008-10-15 |
Family
ID=34601807
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100448921A Expired - Fee Related CN100425165C (en) | 2004-05-31 | 2004-05-31 | Mulberry beverage and its production |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100425165C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018254A (en) * | 2010-12-29 | 2011-04-20 | 浙江农林大学 | Method for producing beverage by taking bamboo juice and mulberry juice as raw materials |
| CN103431481A (en) * | 2013-09-08 | 2013-12-11 | 夏华 | Processing method of emblic leafflower fruit-mulberry juice beverage |
| CN103549241A (en) * | 2013-10-31 | 2014-02-05 | 龚玉桦 | Production technology of mulberry and red jujube jam |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001136953A (en) * | 1999-11-11 | 2001-05-22 | Fukuei Shokuhin:Kk | Beer compounded with extract of mulberry tea and method for producing the same |
| CN1223288C (en) * | 2002-04-17 | 2005-10-19 | 王希政 | Natural plant beverage and producing process thereof |
-
2004
- 2004-05-31 CN CNB2004100448921A patent/CN100425165C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018254A (en) * | 2010-12-29 | 2011-04-20 | 浙江农林大学 | Method for producing beverage by taking bamboo juice and mulberry juice as raw materials |
| CN103431481A (en) * | 2013-09-08 | 2013-12-11 | 夏华 | Processing method of emblic leafflower fruit-mulberry juice beverage |
| CN103549241A (en) * | 2013-10-31 | 2014-02-05 | 龚玉桦 | Production technology of mulberry and red jujube jam |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100425165C (en) | 2008-10-15 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20081015 Termination date: 20140531 |