COMPOUND BEVERAGE CONTAINING CORN PEPTIDES AND PUERARIA ROOT EXTRACT AND PREPARATION METHOD THEREOF

Abstract

The disclosure relates to a compound beverage containing corn peptides and Pueraria root extract which can alleviate hangover with high contents of nutrients and desired palatability and stability. The compound beverage includes components in parts by weight as follows: 0.35-0.75 parts of corn peptides, 0.1-0.5 parts of Pueraria root extract, 6-10 parts of sweetener, 0.2-1.0 parts of β-cyclodextrin, 0.1-0.3 parts of sour agent, 0.1-0.5 parts of fruit juice concentrate, 0.05-0.13 parts of stabilizer, and treated water as balance. The compound beverage containing corn peptides of the disclosure uses corn peptides as a main component. The corn peptides have high nutrition value and can supplement a variety of amino acids necessary for the human body. At the same time, Pueraria root extract is added which can lower blood pressure, dilate coronary arteries and regulate alcohol metabolism.

Claims

1. A compound beverage containing corn peptides and Pueraria root extract, comprising components in parts by weight, based on a total of 100 parts, as follows: TABLE-US-00005 corn peptide powder 0.35-0.75 parts Pueraria root extract 0.1-0.5 parts sweetener 6-10 parts β-cyclodextrin 0.2-1.0 parts sour agent 0.1-0.3 parts fruit juice concentrate 0.1-0.5 parts stabilizer 0.05-0.13 parts treated water as balance.

2. The compound beverage containing corn peptides and Pueraria root extract according to claim 1, wherein the sweetener is a food grade white sugar, honey or the like.

3. The compound beverage containing corn peptides and Pueraria root extract according to claim 1, wherein the β-cyclodextrin is a food grade β-cyclodextrin powder.

4. The compound beverage containing corn peptides and Pueraria root extract according to claim 1, wherein the stabilizer is a food grade carboxymethyl cellulose (CMC) or the like.

5. The compound beverage containing corn peptides and Pueraria root extract according to claim 1, wherein the sour agent is a food grade citric acid or malic acid or the like.

6. The compound beverage containing corn peptides and Pueraria root extract according to claim 1, wherein the fruit juice concentrate is a fruit juice concentrate of strawberry or cranberry or the like.

7. The compound beverage containing corn peptides and Pueraria root extract according to claim 6, wherein the Pueraria root extract is a food grade Pueraria root aqueous extract.

8. The compound beverage containing corn peptides and Pueraria root extract according to claim 1, wherein the treated water meets requirements on water for beverage.

9. A method for preparing the compound beverage containing corn peptides and Pueraria root extract according to claim 1, comprising the following steps: step (1): mixing weighed corn oligopeptide, the Pueraria root extract, white sugar and other solid materials uniformly; step (2): dissolving: adding water to mixed solid materials, and stirring continuously to achieve complete dissolution to obtain a transparent solution; step (3): formulating: adding citric acid, strawberry juice concentrate, honey and the like, stirring continuously to achieve dissolution, and sealing; step (4): sterilizing: normal pressure sterilizing with hot water at 100° C. as medium for 3-12 min; step (5): filling: filling and sealing heat treated materials which are still hot, and allowing to stand still to cool to room temperature; step (6): examining color, aroma and taste of a compound beverage containing corn peptides, wherein it is required that the compound beverage is sweet and sour, palatable, soft and delicate, with a desired taste; the color is uniform and shiny; there is a sweet smell and no bad odor; the beverage is delicate, uniformly turbid without layering, precipitation, bubbles and impurities; and ensuring a stable product not spoiled to obtain the compound beverage containing corn peptides.

10. A method for preparing the compound beverage containing corn peptides and Pueraria root extract according to claim 2, comprising the following steps: step (1): mixing weighed corn oligopeptide, the Pueraria root extract, white sugar and other solid materials uniformly; step (2): dissolving: adding water to mixed solid materials, and stirring continuously to achieve complete dissolution to obtain a transparent solution; step (3): formulating: adding citric acid, strawberry juice concentrate, honey and the like, stirring continuously to achieve dissolution, and sealing; step (4): sterilizing: normal pressure sterilizing with hot water at 100° C. as medium for 3-12 min; step (5): filling: filling and sealing heat treated materials which are still hot, and allowing to stand still to cool to room temperature; step (6): examining color, aroma and taste of a compound beverage containing corn peptides, wherein it is required that the compound beverage is sweet and sour, palatable, soft and delicate, with a desired taste; the color is uniform and shiny; there is a sweet smell and no bad odor; the beverage is delicate, uniformly turbid without layering, precipitation, bubbles and impurities; and ensuring a stable product not spoiled to obtain the compound beverage containing corn peptides.

11. A method for preparing the compound beverage containing corn peptides and Pueraria root extract according to claim 3, comprising the following steps: step (1): mixing weighed corn oligopeptide, the Pueraria root extract, white sugar and other solid materials uniformly; step (2): dissolving: adding water to mixed solid materials, and stirring continuously to achieve complete dissolution to obtain a transparent solution; step (3): formulating: adding citric acid, strawberry juice concentrate, honey and the like, stirring continuously to achieve dissolution, and sealing; step (4): sterilizing: normal pressure sterilizing with hot water at 100° C. as medium for 3-12 min; step (5): filling: filling and sealing heat treated materials which are still hot, and allowing to stand still to cool to room temperature; step (6): examining color, aroma and taste of a compound beverage containing corn peptides, wherein it is required that the compound beverage is sweet and sour, palatable, soft and delicate, with a desired taste; the color is uniform and shiny; there is a sweet smell and no bad odor; the beverage is delicate, uniformly turbid without layering, precipitation, bubbles and impurities; and ensuring a stable product not spoiled to obtain the compound beverage containing corn peptides.

12. A method for preparing the compound beverage containing corn peptides and Pueraria root extract according to claim 4, comprising the following steps: step (1): mixing weighed corn oligopeptide, the Pueraria root extract, white sugar and other solid materials uniformly; step (2): dissolving: adding water to mixed solid materials, and stirring continuously to achieve complete dissolution to obtain a transparent solution; step (3): formulating: adding citric acid, strawberry juice concentrate, honey and the like, stirring continuously to achieve dissolution, and sealing; step (4): sterilizing: normal pressure sterilizing with hot water at 100° C. as medium for 3-12 min; step (5): filling: filling and sealing heat treated materials which are still hot, and allowing to stand still to cool to room temperature; step (6): examining color, aroma and taste of a compound beverage containing corn peptides, wherein it is required that the compound beverage is sweet and sour, palatable, soft and delicate, with a desired taste; the color is uniform and shiny; there is a sweet smell and no bad odor; the beverage is delicate, uniformly turbid without layering, precipitation, bubbles and impurities; and ensuring a stable product not spoiled to obtain the compound beverage containing corn peptides.

13. A method for preparing the compound beverage containing corn peptides and Pueraria root extract according to claim 5, comprising the following steps: step (1): mixing weighed corn oligopeptide, the Pueraria root extract, white sugar and other solid materials uniformly; step (2): dissolving: adding water to mixed solid materials, and stirring continuously to achieve complete dissolution to obtain a transparent solution; step (3): formulating: adding citric acid, strawberry juice concentrate, honey and the like, stirring continuously to achieve dissolution, and sealing; step (4): sterilizing: normal pressure sterilizing with hot water at 100° C. as medium for 3-12 min; step (5): filling: filling and sealing heat treated materials which are still hot, and allowing to stand still to cool to room temperature; step (6): examining color, aroma and taste of a compound beverage containing corn peptides, wherein it is required that the compound beverage is sweet and sour, palatable, soft and delicate, with a desired taste; the color is uniform and shiny; there is a sweet smell and no bad odor; the beverage is delicate, uniformly turbid without layering, precipitation, bubbles and impurities; and ensuring a stable product not spoiled to obtain the compound beverage containing corn peptides.

14. A method for preparing the compound beverage containing corn peptides and Pueraria root extract according to claim 6, comprising the following steps: step (1): mixing weighed corn oligopeptide, the Pueraria root extract, white sugar and other solid materials uniformly; step (2): dissolving: adding water to mixed solid materials, and stirring continuously to achieve complete dissolution to obtain a transparent solution; step (3): formulating: adding citric acid, strawberry juice concentrate, honey and the like, stirring continuously to achieve dissolution, and sealing; step (4): sterilizing: normal pressure sterilizing with hot water at 100° C. as medium for 3-12 min; step (5): filling: filling and sealing heat treated materials which are still hot, and allowing to stand still to cool to room temperature; step (6): examining color, aroma and taste of a compound beverage containing corn peptides, wherein it is required that the compound beverage is sweet and sour, palatable, soft and delicate, with a desired taste; the color is uniform and shiny; there is a sweet smell and no bad odor; the beverage is delicate, uniformly turbid without layering, precipitation, bubbles and impurities; and ensuring a stable product not spoiled to obtain the compound beverage containing corn peptides.

15. A method for preparing the compound beverage containing corn peptides and Pueraria root extract according to claim 7, comprising the following steps: step (1): mixing weighed corn oligopeptide, the Pueraria root extract, white sugar and other solid materials uniformly; step (2): dissolving: adding water to mixed solid materials, and stirring continuously to achieve complete dissolution to obtain a transparent solution; step (3): formulating: adding citric acid, strawberry juice concentrate, honey and the like, stirring continuously to achieve dissolution, and sealing; step (4): sterilizing: normal pressure sterilizing with hot water at 100° C. as medium for 3-12 min; step (5): filling: filling and sealing heat treated materials which are still hot, and allowing to stand still to cool to room temperature; step (6): examining color, aroma and taste of a compound beverage containing corn peptides, wherein it is required that the compound beverage is sweet and sour, palatable, soft and delicate, with a desired taste; the color is uniform and shiny; there is a sweet smell and no bad odor; the beverage is delicate, uniformly turbid without layering, precipitation, bubbles and impurities; and ensuring a stable product not spoiled to obtain the compound beverage containing corn peptides.

16. A method for preparing the compound beverage containing corn peptides and Pueraria root extract according to claim 8, comprising the following steps: step (1): mixing weighed corn oligopeptide, the Pueraria root extract, white sugar and other solid materials uniformly; step (2): dissolving: adding water to mixed solid materials, and stirring continuously to achieve complete dissolution to obtain a transparent solution; step (3): formulating: adding citric acid, strawberry juice concentrate, honey and the like, stirring continuously to achieve dissolution, and sealing; step (4): sterilizing: normal pressure sterilizing with hot water at 100° C. as medium for 3-12 min; step (5): filling: filling and sealing heat treated materials which are still hot, and allowing to stand still to cool to room temperature; step (6): examining color, aroma and taste of a compound beverage containing corn peptides, wherein it is required that the compound beverage is sweet and sour, palatable, soft and delicate, with a desired taste; the color is uniform and shiny; there is a sweet smell and no bad odor; the beverage is delicate, uniformly turbid without layering, precipitation, bubbles and impurities; and ensuring a stable product not spoiled to obtain the compound beverage containing corn peptides.

Description

DETAILED DESCRIPTION

[0028] The disclosure is further illustrated with reference to the following examples which are illustrative and not restrictive. The scope of protection of the disclosure is not limited by the following examples.

[0029] Raw materials used in the disclosure, unless otherwise specified, are all conventional commercially available products, and methods used in the disclosure, unless otherwise specified, are all conventional methods in the field.

[0030] A method for preparing a compound beverage containing corn peptides and Pueraria root extract provided by the disclosure is roughly described as follows:

Example 1

[0031] A beverage containing corn peptides and Pueraria root extract included components in parts by weight as follows:

TABLE-US-00002 corn peptides 0.55 parts Pueraria root extract 0.3 parts β-cyclodextrin 0.4 parts white sugar 8 parts honey 5 parts strawberry juice concentrate 0.3 parts citric acid 0.2 parts CMC 0.07 parts.

[0032] A method for preparing the above beverage containing corn peptides and Pueraria root extract included the following steps:

[0033] Step (1): weighed corn oligopeptide, the Pueraria root extract, the white sugar and other solid materials were mixed uniformly.

[0034] Step (2): dissolving: water was added to mixed solid materials, and stirred continuously to achieve complete dissolution to obtain a transparent solution.

[0035] Step (3): formulating: the citric acid, the strawberry juice concentrate, the honey and the like were added, stirred continuously to achieve dissolution, and sealed.

[0036] Step (4): sterilizing: normal pressure sterilizing was carried out with hot water at 100° C. as medium for 3-12 min.

[0037] Step (5): filling: heat treated materials which were still hot were filled, sealed, and allowed to stand still to cool to room temperature.

[0038] Step (6): color, aroma and taste of a compound beverage containing corn peptides were examined, where it was required that the compound beverage was sweet and sour, palatable, soft and delicate, with a desired taste; the color was uniform and shiny; there was a sweet smell and no bad odor; the beverage was delicate, uniformly turbid without layering, precipitation, bubbles and impurities. A stable product which was not spoiled was ensured to obtain the compound beverage containing corn peptides.

[0039] Test results of main quality indicators of the above compound beverage containing corn peptides were as follows:

[0040] (1) Color: the compound beverage containing corn peptides prepared according to the above technical solution had a uniform and shiny color.

[0041] (2) Flavor: the compound beverage containing corn peptides prepared according to the above technical solution had no bad odor, a smell not so harmony, and a strong aftertaste.

[0042] (3) Taste: the compound beverage containing corn peptides prepared according to the above technical solution was sweet and sour, and not peculiar, giving a relatively desired taste.

[0043] (4) Organizational state: the compound beverage containing corn peptides prepared according to the above technical solution was delicate and uniformly turbid, without layering, precipitation, bubbles and impurities.

Example 2

[0044] A compound beverage containing corn peptides and Pueraria root extract included components in parts by weight as follows:

TABLE-US-00003 corn peptides 0.55 parts Pueraria root extract 0.3 parts β-cyclodextrin 0.4 parts white sugar 8 parts honey 5 parts cranberry juice concentrate 0.5 parts citric acid 0.2 parts CMC 0.07 parts.

[0045] A method for preparing the above beverage containing corn peptides and Pueraria root extract included the following steps:

[0046] Step (1): weighed corn oligopeptide, the Pueraria root extract, the white sugar and other solid materials were mixed uniformly.

[0047] Step (2): dissolving: water was added to mixed solid materials, and stirred continuously to achieve complete dissolution to obtain a transparent solution.

[0048] Step (3): formulating: the citric acid, the cranberry juice concentrate, the honey and the like were added, stirred continuously to achieve dissolution, and sealed.

[0049] Step (4): sterilizing: normal pressure sterilizing was carried out with hot water at 100° C. as medium for 3-12 min.

[0050] Step (5): filling: heat treated materials which were still hot were filled, sealed, and allowed to stand still to cool to room temperature.

[0051] Step (6): color, aroma and taste of a compound beverage containing corn peptides were examined, where it was required that the compound beverage was sweet and sour, palatable, soft and delicate, with a desired taste; the color was uniform and shiny; there was a sweet smell and no bad odor; the beverage was delicate, uniformly turbid without layering, precipitation, bubbles and impurities. A stable product which was not spoiled was ensured to obtain the compound beverage containing corn peptides.

[0052] Test results of main quality indicators of the above compound beverage containing corn peptides were as follows:

[0053] (1) Color: the compound beverage containing corn peptides prepared according to the above technical solution had a uniform and shiny color.

[0054] (2) Flavor: the compound beverage containing corn peptides prepared according to the above technical solution had a sweet smell and a strong aftertaste.

[0055] (3) Taste: the compound beverage containing corn peptides prepared according to the above technical solution was sweet and sour, and not peculiar, giving a relatively desired taste.

[0056] (4) Organizational state: the compound beverage containing corn peptides prepared according to the above technical solution was delicate and uniformly turbid, without layering, precipitation, bubbles and impurities.

[0057] Example 3 A beverage containing corn peptides and Pueraria root extract included components in parts by weight as follows:

TABLE-US-00004 corn peptide 0.55 parts Pueraria root extract 0.3 parts β-cyclodextrin 0.4 parts white sugar 8 parts honey 5 parts strawberry juice concentrate 0.3 parts malic acid 0.2 parts CMC 0.11 parts.

[0058] A method for preparing the above beverage containing corn peptides and Pueraria root extract included the following steps:

[0059] Step (1): weighed corn oligopeptide, the Pueraria root extract, the white sugar and other solid materials were mixed uniformly.

[0060] Step (2): dissolving: water was added to mixed solid materials, and stirred continuously to achieve complete dissolution to obtain a transparent solution.

[0061] Step (3): formulating: the malic acid, the strawberry juice concentrate, the honey and the like were added, stirred continuously to achieve dissolution, and sealed.

[0062] Step (4): sterilizing: normal pressure sterilizing was carried out with hot water at 100° C. as medium for 3-12 min.

[0063] Step (5): filling: heat treated materials which were still hot were filled, sealed, and allowed to stand still to cool to room temperature.

[0064] Step (6): color, aroma and taste of a compound beverage containing corn peptides were examined, where it was required that the compound beverage was sweet and sour, palatable, soft and delicate, with a desired taste; the color was uniform and shiny; there was a sweet smell and no bad odor; the beverage was delicate, uniformly turbid without layering, precipitation, bubbles and impurities. A stable product which was not spoiled was ensured to obtain the compound beverage containing corn peptides.

[0065] Test results of main quality indicators of the above compound beverage containing corn peptides were as follows:

[0066] (1) Color: the compound beverage containing corn peptides prepared according to the above technical solution had a uniform and shiny color.

[0067] (2) Flavor: the compound beverage containing corn peptides prepared according to the above technical solution had no bad odor, a smell not so harmony, and a strong aftertaste.

[0068] (3) Taste: the compound beverage containing corn peptides prepared according to the above technical solution was sweet and sour, but slightly peculiar, giving a relatively poor taste.

[0069] (4) Organizational state: the compound beverage containing corn peptides prepared according to the above technical solution was delicate and uniformly turbid, without layering, precipitation, bubbles and impurities.