Manufacturing method of Lactuca taiwaniana Maxim. plant beverage

A manufacturing method and plant beverage technology, applied in the field of beverages, can solve the problems of single function, incomplete extraction of the active ingredients of Kudingcha, and many impurities, and achieve the effects of being easy to carry, unique in taste, and mellow and sweet in taste.

Inactive Publication Date: 2009-06-10
张大卫 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The Kuding beverage produced from the above-mentioned Kuding beverage is bitter in taste, has many impurities, and has a single function, and the active ingredients of Kuding tea are not completely extracted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] The manufacture method step of described a kind of Kuding vegetable beverage is:

[0064](1), gelatinization: first, 0.01-0.03 g of xanthan gum is dissolved in water at a temperature of 70-80° C., and the gelatinization is ground by colloids.

[0065] (2) Preparation: add 0.01-0.02g sucralose, 8-12g fructose syrup, 0.01-0.02g glycyrrhizin, then add 0.05-0.1g vitamin C, and finally add 0.3-0.8g Kudingcha extract Add water and adjust the volume to 250g, and fully stir at a temperature of 70°C-90°C to dissolve and mix the raw and auxiliary materials evenly.

[0066] (3) Filling and sealing: air is removed and the sealing is qualified.

[0067] (4) Sterilization: keep at 121°C to 126°C for 10 to 15 minutes.

[0068] (5), cooling: cool with tap water.

Embodiment 2

[0070] A preparation method of the above-mentioned Kuding drink.

[0071] The manufacture method step of described a kind of Kuding vegetable beverage is:

[0072] (1) Chemical gum: Grind 0.008-0.03 g of xanthan gum through colloid.

[0073] (2) Dissolving powder: Add 0.008-0.02g sucralose, 6-10g fructose syrup, 0.01-0.02g glycyrrhizin, 0.03-0.08g vitamin C, 0.2-0.7g Kudingcha extract, pay special attention , Be sure to add vitamin C before adding Kudingcha extract.

[0074] (3) Preparation: Dilute water to 190g, heat up to 45-60°C and stir thoroughly for 15-25 minutes to fully dissolve and mix the raw materials.

[0075] (4) Homogenization: After homogenization by a homogenizer, this step can also be adjusted according to the actual situation.

[0076] (5) Sterilization: use instantaneous high temperature sterilization, 135-145°C, keep for 2-8 seconds.

[0077] (6) Filling: use Tetra Pak aseptic cold filling.

Embodiment 3

[0079] The manufacture method step of described a kind of Kuding vegetable beverage is:

[0080] (1) Gumization: Firstly, 0.01 g of xanthan gum is dissolved in water at a temperature of 70-80° C., and the gum is ground by colloid.

[0081] (2), deployment: add 0.02g sucralose, 12g fructose syrup, 0.01g glycyrrhizin, then add 0.05g vitamin C, and finally add 0.3g Kudingcha extract and replenish water to 250g. Stir fully at ℃-90℃ to dissolve and mix the raw and auxiliary materials evenly.

[0082] (3) Filling and sealing: air is removed and the sealing is qualified.

[0083] (4) Sterilization: keep at 121°C to 126°C for 10 to 15 minutes.

[0084] (5), cooling: cool with tap water.

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PUM

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Abstract

The invention discloss a method of manufacturing bitter leaf vegetable drink, comprising: kudingcha extract, vitamin c, xanthan gum, golden syrup, sucralose, pure water, with weight percent: kudingcha extract 0.3-0.8g, vitamin c 0.05-0.1g, xanthan gum 0.01-0.03, sucralose 0.01-0.02g, golden syrup 8-12g, pure water 250 g. Impurities of kudingcha extract are removed through high separating purification, biological activity is kept, and special faint scent is present, the extract has active components of actarit glycosides and actarit different glycosides, providing assistant auxiliary protection for chemical liver injury. Natural extract of kudingcha is the material, free of side effect, special taste, and has health care functions of protecting liver, neutralizing the effect of alcoholic drinks, relieving inflammation, clearing away the heat-evil and expelling superficial evils, quenching thirst and improving acuity of vision and the like.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a method for manufacturing a kuding plant beverage with health care functions. Background technique [0002] Kudingcha is a traditional medicinal plant in my country. It has a long history of folk use. It has the functions of clearing heat and cooling blood, nourishing the liver and kidney, dispelling wind and heat, clearing the head, eliminating polydipsia, removing greasy, and curing headache, toothache, and red eyes. , fever, polydipsia, dysentery, etc. And existing Kuding beverage processing is to adopt Kuding tea leaves to process through extraction, separation, clarification or through quenching, methods such as filtration are manufactured. The produced Kuding drink tastes bitter and has many impurities. [0003] The Kuding tea produced by processing the above-mentioned disclosed Kuding tea has a bitter taste, many impurities, and single function, and the ext...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30A23L1/29
Inventor 张大卫张仲铭
Owner 张大卫
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