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Functionality beverage containing burdock and preparation method thereof

A functional and burdock technology, applied in medical preparations containing active ingredients, food preparation, pharmaceutical formulas, etc., can solve the problems of unsuitable industrial production of beverages, etc., and achieve the effect of comprehensive extraction of active ingredients, fresh materials, and cost reduction

Inactive Publication Date: 2008-10-15
史发臣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production methods of the above products are basically family workshops, and are not suitable for industrial production of beverages.

Method used

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  • Functionality beverage containing burdock and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Get 12.5 kilograms of burdock, 25 kilograms of carrots, 12.5 kilograms of white radishes, 25 kilograms of shiitake mushrooms, and 25 kilograms of radish leaves (all are fresh products). After washing the first four raw materials above, drench off the floating water, cut into 2mm thick vegetable slices with a slicer, cut the radish leaves into 3cm long pieces, put them into a stainless steel extraction tank together, add 300 kg of water, and seal the can Pressurize to 0.12Mpa and keep for 7 minutes, then cool down to 20°C, and release the supernatant. The remaining vegetables are taken out and squeezed with a press, and the squeezed juice is incorporated into the above-mentioned extract solution and input into a buffer tank, 30 kg of xylitol is added into the buffer tank and fully dissolved and then input into an instant sterilizer (the temperature is 121 ° C, and the time is 3 second) after passing through the plate heat exchanger, the temperature drops to 80°C, and hot...

Embodiment 2

[0034] Get 12.5 kilograms of burdock, 30 kilograms of carrots, 10 kilograms of white radishes, 20 kilograms of shiitake mushrooms, and 27.5 kilograms of radish leaves (all are fresh products). After washing the first four raw materials above, drench off the floating water, cut into 3mm thick vegetable slices with a slicer, cut the radish leaves into 3cm long pieces, put them into a stainless steel extraction tank together, add 300 kg of water, and seal the can Pressurize to 0.15Mpa and keep for 5 minutes, then cool down to 20°C, and release the supernatant. Take out the remaining vegetables and press them with a press machine, add the squeezed juice into the above extraction solution and input it into the buffer tank, add 20 kg of honey into the buffer tank and fully dissolve it, and then input it into the instant sterilizer (temperature is 121 ° C, time is 3 seconds) After passing through the plate heat exchanger, the temperature drops to 80°C for hot filling. The packaging i...

Embodiment 3

[0036] Get 12.5 kilograms of burdock, 35 kilograms of carrots, 15 kilograms of white radishes, 20 kilograms of shiitake mushrooms, and 17.5 kilograms of radish leaves (all fresh products). After washing the first four raw materials above, pour off the floating water, cut into 5mm thick vegetable slices with a slicer, cut the radish leaves into 3cm long pieces, put them into a stainless steel extraction tank, add 300 kg of water, and seal the can Pressurize to 0.1Mpa and keep for 30 minutes, then cool down to 20°C, and release the supernatant. Take out the remaining vegetables and press them with a press machine, add the squeezed juice into the above extraction solution and input it into the buffer tank, add 24 kg of sucrose into the buffer tank to fully dissolve and then input it into the instant sterilizer (the temperature is 121 ° C, the time is 3 seconds) After passing through the plate heat exchanger, the temperature drops to 80°C for hot filling. The packaging is a 330ml ...

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Abstract

The invention relates to a functional beverage containing Fructus arctii. The functional beverage is prepared from Fructus arctii with homogenous function on medicines and food as the main material, and vegetables such as carrots, white radishes and shiitake. The functional beverage of the invention has higher content of nutriment on the basis that the beverage has equivalent function of prior beverage containing Fructus arctii. The invention also relates to the preparation method of the functional beverage containing Fructus arctii. Compared with prior art, the method is more suitable for industrial production and has lower production cost.

Description

technical field [0001] The invention relates to a functional drink, in particular to a functional vegetable drink with burdock as the main raw material; the invention also relates to a preparation method of the drink. technical background [0002] With the continuous development of society, people's living standards are constantly improving. At the same time, due to social and economic changes, people's work pressure, fast pace of life, and deterioration of living environment lead to sub-health, accelerated aging, and even various diseases. In this case, in addition to active treatment and attention to health care, people hope to have functional drinks for food supplements. Because functional drinks have the characteristics of convenience, safety, and obvious effects. However, beverages currently on the market are mainly beverages such as drinking water, carbonated beverages, fruit juice beverages, and protein beverages, and these beverages are mainly thirst-quenching types...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L1/212A23L1/29A23L1/38A23L2/56A23L2/60A23L2/46A61K36/28A61P35/00A61P3/10A61P9/12A61P3/06A61P1/16A23L19/00A23L25/10A23L33/00
Inventor 史发臣
Owner 史发臣
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