Mulberry beverage and preparation method thereof
The invention discloses a mulberry fruit beverage and a preparation method thereof, and belongs to the technical field of food fermentation. Comprising the following components in parts by mass: 50-100 parts of mulberry fruits, 10-20 parts of red beans, 30-50 parts of fresh milk, 1-3 parts of white...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | LI LINGLI DUAN YANZHEN YANG WEI ZHU LIZHOU YANG JING HUANG JUNRONG WANG YANHUI WANG YIJIN LI GANG YANG WEN |
| description | The invention discloses a mulberry fruit beverage and a preparation method thereof, and belongs to the technical field of food fermentation. Comprising the following components in parts by mass: 50-100 parts of mulberry fruits, 10-20 parts of red beans, 30-50 parts of fresh milk, 1-3 parts of white granulated sugar, 1-3 parts of a microbial agent and 200-400 parts of water. According to the mulberry fruit beverage and the preparation method thereof provided by the invention, fresh mulberry fruits or frozen mulberry fruits can be selected as raw materials, so that the problem that the mouthfeel is reduced when the frozen mulberry fruits are directly eaten after being unfrozen is effectively solved. And the preparation method is more beneficial to reservation of nutritional ingredients, additives are not added, and the finished product is glossy light purple, sour, sweet and delicious, and is suitable for being eaten at all ages.
本发明公开了一种桑果饮料及其制备方法，属于食品发酵技术领域。包括以下质量份数的组分：桑果50-100份、赤豆10-20份、鲜牛乳30-50份、白砂糖1-3份、微生物 |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN116548571A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN116548571A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN116548571A3</originalsourceid><addsrcrecordid>eNrjZDDwLc1JSi0qqlRISi1LLUpMT1VIzEtRKChKLUgsSizJzM9TyE0tychPUSjJSC1KzU_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GhmamJham5oaOxsSoAQCALyuc</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Mulberry beverage and preparation method thereof</title><source>esp@cenet</source><creator>LI LINGLI ; DUAN YANZHEN ; YANG WEI ; ZHU LIZHOU ; YANG JING ; HUANG JUNRONG ; WANG YANHUI ; WANG YIJIN ; LI GANG ; YANG WEN</creator><creatorcontrib>LI LINGLI ; DUAN YANZHEN ; YANG WEI ; ZHU LIZHOU ; YANG JING ; HUANG JUNRONG ; WANG YANHUI ; WANG YIJIN ; LI GANG ; YANG WEN</creatorcontrib><description>The invention discloses a mulberry fruit beverage and a preparation method thereof, and belongs to the technical field of food fermentation. Comprising the following components in parts by mass: 50-100 parts of mulberry fruits, 10-20 parts of red beans, 30-50 parts of fresh milk, 1-3 parts of white granulated sugar, 1-3 parts of a microbial agent and 200-400 parts of water. According to the mulberry fruit beverage and the preparation method thereof provided by the invention, fresh mulberry fruits or frozen mulberry fruits can be selected as raw materials, so that the problem that the mouthfeel is reduced when the frozen mulberry fruits are directly eaten after being unfrozen is effectively solved. And the preparation method is more beneficial to reservation of nutritional ingredients, additives are not added, and the finished product is glossy light purple, sour, sweet and delicious, and is suitable for being eaten at all ages.
本发明公开了一种桑果饮料及其制备方法，属于食品发酵技术领域。包括以下质量份数的组分：桑果50-100份、赤豆10-20份、鲜牛乳30-50份、白砂糖1-3份、微生物</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230808&DB=EPODOC&CC=CN&NR=116548571A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230808&DB=EPODOC&CC=CN&NR=116548571A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LI LINGLI</creatorcontrib><creatorcontrib>DUAN YANZHEN</creatorcontrib><creatorcontrib>YANG WEI</creatorcontrib><creatorcontrib>ZHU LIZHOU</creatorcontrib><creatorcontrib>YANG JING</creatorcontrib><creatorcontrib>HUANG JUNRONG</creatorcontrib><creatorcontrib>WANG YANHUI</creatorcontrib><creatorcontrib>WANG YIJIN</creatorcontrib><creatorcontrib>LI GANG</creatorcontrib><creatorcontrib>YANG WEN</creatorcontrib><title>Mulberry beverage and preparation method thereof</title><description>The invention discloses a mulberry fruit beverage and a preparation method thereof, and belongs to the technical field of food fermentation. Comprising the following components in parts by mass: 50-100 parts of mulberry fruits, 10-20 parts of red beans, 30-50 parts of fresh milk, 1-3 parts of white granulated sugar, 1-3 parts of a microbial agent and 200-400 parts of water. According to the mulberry fruit beverage and the preparation method thereof provided by the invention, fresh mulberry fruits or frozen mulberry fruits can be selected as raw materials, so that the problem that the mouthfeel is reduced when the frozen mulberry fruits are directly eaten after being unfrozen is effectively solved. And the preparation method is more beneficial to reservation of nutritional ingredients, additives are not added, and the finished product is glossy light purple, sour, sweet and delicious, and is suitable for being eaten at all ages.
本发明公开了一种桑果饮料及其制备方法，属于食品发酵技术领域。包括以下质量份数的组分：桑果50-100份、赤豆10-20份、鲜牛乳30-50份、白砂糖1-3份、微生物</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDwLc1JSi0qqlRISi1LLUpMT1VIzEtRKChKLUgsSizJzM9TyE0tychPUSjJSC1KzU_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GhmamJham5oaOxsSoAQCALyuc</recordid><startdate>20230808</startdate><enddate>20230808</enddate><creator>LI LINGLI</creator><creator>DUAN YANZHEN</creator><creator>YANG WEI</creator><creator>ZHU LIZHOU</creator><creator>YANG JING</creator><creator>HUANG JUNRONG</creator><creator>WANG YANHUI</creator><creator>WANG YIJIN</creator><creator>LI GANG</creator><creator>YANG WEN</creator><scope>EVB</scope></search><sort><creationdate>20230808</creationdate><title>Mulberry beverage and preparation method thereof</title><author>LI LINGLI ; DUAN YANZHEN ; YANG WEI ; ZHU LIZHOU ; YANG JING ; HUANG JUNRONG ; WANG YANHUI ; WANG YIJIN ; LI GANG ; YANG WEN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN116548571A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LI LINGLI</creatorcontrib><creatorcontrib>DUAN YANZHEN</creatorcontrib><creatorcontrib>YANG WEI</creatorcontrib><creatorcontrib>ZHU LIZHOU</creatorcontrib><creatorcontrib>YANG JING</creatorcontrib><creatorcontrib>HUANG JUNRONG</creatorcontrib><creatorcontrib>WANG YANHUI</creatorcontrib><creatorcontrib>WANG YIJIN</creatorcontrib><creatorcontrib>LI GANG</creatorcontrib><creatorcontrib>YANG WEN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LI LINGLI</au><au>DUAN YANZHEN</au><au>YANG WEI</au><au>ZHU LIZHOU</au><au>YANG JING</au><au>HUANG JUNRONG</au><au>WANG YANHUI</au><au>WANG YIJIN</au><au>LI GANG</au><au>YANG WEN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Mulberry beverage and preparation method thereof</title><date>2023-08-08</date><risdate>2023</risdate><abstract>The invention discloses a mulberry fruit beverage and a preparation method thereof, and belongs to the technical field of food fermentation. Comprising the following components in parts by mass: 50-100 parts of mulberry fruits, 10-20 parts of red beans, 30-50 parts of fresh milk, 1-3 parts of white granulated sugar, 1-3 parts of a microbial agent and 200-400 parts of water. According to the mulberry fruit beverage and the preparation method thereof provided by the invention, fresh mulberry fruits or frozen mulberry fruits can be selected as raw materials, so that the problem that the mouthfeel is reduced when the frozen mulberry fruits are directly eaten after being unfrozen is effectively solved. And the preparation method is more beneficial to reservation of nutritional ingredients, additives are not added, and the finished product is glossy light purple, sour, sweet and delicious, and is suitable for being eaten at all ages.
本发明公开了一种桑果饮料及其制备方法，属于食品发酵技术领域。包括以下质量份数的组分：桑果50-100份、赤豆10-20份、鲜牛乳30-50份、白砂糖1-3份、微生物</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN116548571A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Mulberry beverage and preparation method thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T15%3A00%3A43IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=LI%20LINGLI&rft.date=2023-08-08&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN116548571A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |