Kale Red Date Hawthorn Chrysanthemum Compound Drink

A technology of kale and chrysanthemum, which is applied in the field of kale, red dates, hawthorn and chrysanthemum compound drinks, which can solve the problems of unprominent health care function and poor taste

Inactive Publication Date: 2011-12-07
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems of poor mouthfeel and unprominent health care function of existing functional fruit beverages, the present invention provides a compound beverage of kale, red dates, hawthorn and chrysanthemum

Method used

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  • Kale Red Date Hawthorn Chrysanthemum Compound Drink
  • Kale Red Date Hawthorn Chrysanthemum Compound Drink
  • Kale Red Date Hawthorn Chrysanthemum Compound Drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1, material: kale (ie kale), produced in Tunli Town, Linfen, Shanxi; red dates, produced in Yonghe, Shanxi; hawthorn, produced in Linfen, Shanxi; chrysanthemum, produced in Hangzhou; The first-class product requirements; water, in line with soft drink water requirements; pectinase (activity 40,000 units), produced by Wuxi Xuemei Company; honey, citric acid are food grade

[0044] Preparation of kale juice

[0045] 1. Ethephon fermented to degrade kale chlorophyll:

[0046] Spray freshly picked kale leaves with a concentration of 0.1--1.0 mg / g and plant them with 60 days of kale until the leaves are evenly covered with droplets, and place them in a sealed place for 6 hours.

[0047] 2. Dried kale:

[0048] Use natural sunlight to dry or dry at 50°C for later use.

[0049] 3. Rehydration and cooking:

[0050] Soak the kale in warm water at 20°C for about 12 hours until the water content reaches about 70%. Put the rehydrated kale in a steamer and steam for ...

Embodiment 2

[0083] Embodiment 2; the preparation method of the original juice of kale, the original juice of red dates, the original juice of hawthorn, and the original juice of chrysanthemum are the same as above, and during compounding: the original juice of kale, the original juice of red dates, the original juice of hawthorn, and the original juice of chrysanthemum are pressed by 45%: 34 %: 9%: 8% are mixed and prepared to obtain the compound raw juice of kale, red dates, hawthorn and chrysanthemum health drink.

[0084] Blending: Blend the composite raw juice with honey, food-grade citric acid, and white granulated sugar according to the ratio of adding 6 g of white granulated sugar, 1.5 g of honey, and 0.10 g of citric acid to 1 L of the composite raw juice to obtain the raw beverage juice.

[0085] Filtration: The raw beverage juice is filtered through a plate and frame filter press, and the filter membrane has a pore size of 0.80 μm.

[0086] Sterilization, filling, short-term inv...

Embodiment 3

[0087] Embodiment 3, the preparation method of the original juice of kale, the original juice of red dates, the original juice of hawthorn and the original juice of chrysanthemum are the same as above. %: 7%: 12% are mixed and prepared to obtain the compound raw juice of kale, red dates, hawthorn and chrysanthemum health drinks.

[0088] Blending: Blend the composite raw juice with honey, food-grade citric acid, and white sugar according to the ratio of adding 2.1g of honey, 0.15g of citric acid, and 6g of white sugar to 1L of the composite raw juice to obtain the raw beverage juice.

[0089] Filtration: The raw beverage juice is filtered through a plate and frame filter press, and the filter membrane has a pore size of 0.80 μm.

[0090] Sterilization, filling, short-term inversion, packaging: heat the filtered raw juice to 95°C and sterilize for 0.5min. Fill at a liquid temperature of 85-90°C. After sealing, invert for a short time, cool with running water, air-dry, and pack...

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Abstract

The invention relates to a beverage, in particular to a compound beverage made from collard, red dates, hawthorn fruits and chrysanthemum flowers, which solves the problem that the existing functional fruit beverages have bad taste and few health care functions. Natural juices of the collard, the red dates, the hawthorn fruits and the chrysanthemum flowers are mixed according to the proportion of 45-55%:30-35%:7-9%:8-12% to obtain a compound natural juice of the health care beverage of the collard, the red dates, the hawthorn fruits and the chrysanthemum flowers, the compound natural juice is mixed with honey, food-grade citric acid and white granulated sugar to obtain natural juice of the beverage. The prepared compound beverage is brownish red, clear, transparent, and has the faint scents of the collard and the chrysanthemum flowers, and has the delicious taste of the red dates and the hawthorn fruits as well as moderate sweet and sour flavor. Effective components of the collard, the red dates, the hawthorn fruits and the chrysanthemum flowers which have health care function for human body are transferred to the beverage, therefore, the beverage further has the functions of reducing blood pressure and blood lipid, enhancing immunity of body, expelling heat-evil, etc.

Description

technical field [0001] The invention relates to a drink, in particular to a compound drink of kale, red dates, hawthorn and chrysanthemum. Background technique [0002] In modern society, with the improvement of people's living standards and the acceleration of work rhythm, the occurrence of hypertension and cardiovascular and cerebrovascular diseases is becoming more and more common. While pursuing the quality of work, people pay more and more attention to their physical health. For this reason, some natural nutritious foods based on functional foods are gradually favored by people. Kale (Brassic oleracea var. acephala DC.) is also known as leaf peony, peony dish, cauliflower cabbage, green leafy cabbage, etc. It is native to the Mediterranean coast to Asia Minor, and is now widely cultivated, mainly distributed in temperate regions. Biennial or perennial herbaceous plant, which belongs to the horticultural variety of Brassica oleracea in the genus Brassica, and is the c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L1/29A23L1/212A23L2/52A23L2/56A23L2/60A61K36/734A61P9/12A61P3/06A61P9/00A61P37/04A61P29/00A23L19/00A23L33/00
Inventor 王向东于有伟张秀香吴悦梁郑岗
Owner 山西师范大学
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