阅读说明：本技术 一种无醇起泡功能性饮料 (Non-alcoholic foaming functional beverage ) 是由 朱恩灿 杨丽 王鹏 于 2018-08-17 设计创作，主要内容包括：本发明涉及一种无醇起泡功能性饮料,包含如下原料：黑枸杞汁,桑果汁,忧遁草提取液、大枣汁、金银花提取液、菊糖、维生素C、维生素B<Sub>1</Sub>、葡萄柚薄荷、纯净水；所述的原料重量份数为：黑枸杞汁30份,桑果汁30份,忧遁草提取液20份,大枣汁10份,金银花提取液20份,菊糖20份,维生素C 0.5~1份,维生素B<Sub>1</Sub> 0.2份,葡萄柚薄荷2~5份,水500份。本发明添加二氧化碳或植物蛋白发泡剂达到无醇起泡效果。(The invention relates to an alcohol-free foaming functional beverage, which comprises the following raw materials: fructus Lycii juice, Mori fructus juice, Clinton extract, fructus Jujubae juice, and flos Lonicerae extractInulin, vitamin C and vitamin B 1 Grapefruit mint and purified water; the weight parts of the raw materials are as follows: 30 parts of black wolfberry juice, 30 parts of mulberry juice, 20 parts of clinacanthus nutans extract, 10 parts of jujube juice, 20 parts of honeysuckle extract, 20 parts of inulin, 0.5-1 part of vitamin C and vitamin B 1 0.2 part of grapefruit mint, 2-5 parts of grapefruit mint and 500 parts of water. The invention adds carbon dioxide or vegetable protein foaming agent to achieve the effect of alcohol-free foaming.)

1. The functional beverage is characterized by comprising the following raw materials in parts by weight: 30 parts of black wolfberry juice, 30 parts of mulberry juice, 20 parts of clinacanthus nutans extract, 10 parts of jujube juice, 20 parts of honeysuckle extract, 20 parts of inulin, 0.5-1 part of vitamin C and vitamin B₁0.2 part of grapefruit mint, 2-5 parts of grapefruit mint and 500 parts of water.

2. A functional beverage is characterized in that the added foaming agent is one of carbon dioxide and vegetable protein foaming agent, so as to achieve the effect of alcohol-free foaming.

Technical Field

The invention relates to the field of health-care beverages, in particular to a functional beverage without alcohol and bubbles.

Background

The black medlar is sweet in taste and neutral in nature, and is rich in various nutritional ingredients such as protein, medlar polysaccharide, amino acid, vitamins, minerals, trace elements and the like. Has effects in improving immunity and regulating body. The lycium ruthenicum mill is rich in procyanidine, the content of procyanidine is 8-10 times of that of blueberry, and anthocyanin is the most effective natural water-soluble free radical scavenger and has the effects of maintaining beauty, keeping young and delaying aging.

The mulberry fruit, also called as mulberry, contains rich active protein, vitamins, amino acids, carotene, mineral substances and other ingredients, and has extremely high nutritional value. Is praised as the best health care fruit product of the twenty-first century by the medical community. The mulberry can improve the immunity of human bodies after being eaten frequently, and has the effects of delaying senility, maintaining beauty and keeping young. And can be used for adjuvant treatment of hypertension, hyperlipidemia, and neurasthenia.

Clinacanthus nutans, Lepista alligata, is a big herbaceous plant of alligator of Acanthaceae. The Dai medicine is widely used as a traditional medicinal plant in south-east Asia and is also a traditional Dai medicine. Has antiinflammatory, anticancer, immunity regulating, and blood lipid reducing effects.

Fructus Jujubae is the mature dry fruit of Zizyphi fructus belonging to Rhamnaceae family and Zizyphi fructus. When used as a traditional Chinese medicine, the traditional Chinese medicine is sweet and neutral in nature, and has the effects of tonifying spleen and stomach, tonifying qi and promoting the production of body fluid, nourishing blood and soothing nerves and relieving medicine property.

Honeysuckle flower, flower of Lonicera japonica Thunb of Lonicera of Caprifoliaceae. The honeysuckle flower related to the patent of the invention is a dried flower bud or a primarily opened flower of Lonicera japonica Thunb of Lonicera of Caprifoliaceae. Sweet in flavor, such as lung, heart and stomach meridians, has the effects of clearing away heat and toxic materials, tonifying deficiency and treating wind.

With the improvement of the current drinking ban and the health-preserving consciousness and safety consciousness of people, the party has more and more body shadow of the wine. The common language of cloud is 'no wine but not good at all', if the plant beverage is added with carbon dioxide and plant protein foaming agent to be made into bubble beverage, the bubble beverage can replace wine to a certain degree to improve the banquet atmosphere and keep fit. The invention enriches the choices of the daily life beverage and can also lead the health preservation to be carried out in the invisibility.

Disclosure of Invention

In view of the above, the present invention aims to provide an alcohol-free foaming functional beverage and a method for preparing the same. In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

alcohol-free foaming functionA sexual beverage, the components of which comprise: fructus Lycii, Mori fructus, radix Cynanchi Otophylli, fructus Jujubae, flos Lonicerae, inulin, vitamin C, and vitamin B₁Grapefruit mint and purified water. The weight parts of each component are as follows: 30 parts of black wolfberry juice, 30 parts of mulberry juice, 20 parts of clinacanthus nutans extract, 10 parts of jujube juice, 20 parts of honeysuckle extract, 20 parts of inulin, 0.5-1 part of vitamin C and vitamin B₁0.2 part of grapefruit mint, 2-5 parts of grapefruit mint and 500 parts of water.

The alcohol-free foaming functional beverage is prepared by using the raw materials in parts by mass, and the preparation method comprises the following specific steps:

(1) adding pure water with 10 times of solid content into clinacanthus nutans and honeysuckle respectively, decocting the mixture for 30 minutes with strong fire, then decocting the mixture for 2 to 3 hours with slow fire, cooling the temperature to 65 to 75 ℃, and filtering the mixture with gauze to obtain clear extracting solution.

(2) Adding purified water into the lycium ruthenicum mill, the mulberry and the Chinese date according to the proportion of 1:5 respectively, juicing, and filtering by using a filter screen of 50 meshes to obtain a pure stock solution.

(3) Mixing the feed liquids obtained in the steps (1) and (2) according to the weight part ratio, adding 500 parts of water, adding 20 parts of inulin for sweetness adjustment, and adding 0.5-1 part of vitamin C and 0.5-1 part of vitamin B₁0.2 part of grapefruit mint and 2-5 parts of grapefruit mint to improve the mouthfeel of the beverage.

(4) The beverage prepared according to the weight ratio is sterilized by pasteurization and microwave sterilization, and the nutrition of the fruit juice is reserved.

(5) The beverage prepared according to the weight ratio is filled with carbon dioxide or plant protein foaming agent under the dustless and aseptic environment to achieve the foaming effect.

The functional beverage is prepared by selecting black medlar, mulberry, Clinacanthus nutans, Chinese date and honeysuckle as raw materials, adding inulin, vitamins and grapefruit mint as auxiliary materials and using carbon dioxide and vegetable protein as foaming agents, and has the advantages of dark color and brightness in vision, unique fruit aroma and light red date taste in smell and fresh and pleasant mouthfeel. Has the effects of reducing internal heat, nourishing spleen and stomach, resisting fatigue, reducing blood fat, maintaining beauty, keeping young, preventing aging and the like.

Detailed Description

The alcohol-free foaming functional beverage is prepared by using the raw materials in parts by mass, and the preparation method comprises the following specific steps:

(1) adding Clinacanthus nutans and flos Lonicerae into 10 times of purified water, decocting with strong fire for 30 min, decocting with slow fire for 3 hr, cooling to 70 deg.C, and filtering with gauze to obtain clear extractive solution.

(2) Adding purified water into the lycium ruthenicum mill, the mulberry and the Chinese date according to the proportion of 1:5 respectively, juicing, and filtering by using a filter screen of 50 meshes to obtain a pure stock solution.

(3) Mixing the materials obtained in steps (1) and (2) according to the weight part ratio, adding 500 parts of water, adding 20 parts of inulin for sweetness adjustment, and adding 0.5 part of vitamin C and vitamin B₁0.2 part and 3 parts of grapefruit mint to increase the mouthfeel of the beverage.

(4) The beverage prepared according to the weight ratio is pasteurized at 75 ℃ and kept for 150 s. After the pasteurization is finished, the temperature is kept at 65 ℃, the initial microwave power is 800W, the single start is carried out for 40s, the pause is carried out for 25s, the repeated start-pause is carried out for 5 times, the sterilization is finished, and the nutrition of the fruit juice is kept.

(5) The beverage prepared according to the weight ratio is filled with carbon dioxide or plant protein foaming agent in a dust-free and sterile environment to achieve the foaming effect.

The invention has the effects of reducing internal heat, nourishing spleen and stomach, resisting fatigue, reducing blood fat, maintaining beauty, keeping young, preventing aging and the like.