| 摘要 |
PURPOSE: Anti-oxidative functional mulberry drink containing abundant amount of resveratrol is provided to minimize the change on anthocyanin pigments. CONSTITUTION: Anti-oxidative functional mulberry drink containing abundant amount of resveratrol is obtained by the following steps: juicing mulberry, and adding pectinase to the juice for enzyme-decomposing the juice at 45-55 deg. C for more than 4 hours; filtering the enzyme-decomposed extract, and concentrating the extract into 50-60 Brix using a vacuum-decompressing method; mixing 1-5wt% of mulberry concentrate, 0.5-5wt% of xylitol, 5-10wt% of crystallized fructose, 0.1-0.5wt% of citric acid, and the balance of purified water; and adding 1-10wt% of carbonated water into the mixture, and homogenizing and sterilizing the mixture. [Reference numerals] (AA) Juicing mulberry; (BB) Adding pectin enzyme into the mulberry juice, and enzyme-decomposing the juice at 45-55 deg. C; (CC) Filtering the enzyme-decomposed juice; (DD) Vacuum decompress-concentrating the filtrate to obtain mulberry concentrate; (EE) Mixing the mulberry concentrate, xylitol, crystallized fructose, citric acid, and the balance of purified water; (FF) Adding carbonated water, homogenizing, sterilizing, and producing products |
