Functional health drink
A functional and beverage technology, applied in the field of fruit juice production and beverages, can solve problems such as harm to health, and achieve the effect of delaying the heart, brain, liver, kidney and eye.
Inactive Publication Date: 2009-09-09
侯长平
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AI Technical Summary
Problems solved by technology
Because beverage production is suitable for consumers' drinking habits, the ingredients contain chemical synthetic preparations such as preservatives, food flavors, stabilizers, and sodium tripolyphosphate. Long-term drinking may have potential health hazards
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0009] 1. Astragalus 30kg, yam 20kg, kudzu root 15kg, medlar 12kg, ghost arrow feather 10kg, crush, wash, soak for 30 minutes, add 5-8 times the amount of water to decoct and extract twice, filter, combine the filtrate, and add it to a stainless steel tank.
[0010] 2. Add water to the extract in a stainless steel tank to 2000L, add an appropriate amount of flavoring agent and mix well.
[0011] 3. The above mixed solution is subjected to ultra-high temperature instantaneous sterilization, and is kept at about 90°C for hot filling.
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A functional health beer drink is prepared from astragalus, kudzuvine root, medlar, winged euony twigs and ptunella spike which function as medicines and food at the same time. The drink has functions of nourishing both qi and blood, clearing away heat and toxic materials, promoting the production of body fluid to quench thirst, nourishing the liver and the kidney, clearing and activating the channels and the collaterals, and promoting the circulation of qi and resolving masses. Regular drinking of the drink can regulate chronic diseases, improve microcirculation, and enhance metabolic function of body. The drink is an ideal edible functional health drink which has good healthcare and prophylaxis and treatment effects for people with diabetic complications, hyperlipemia, hypertension and cardiovascular and cerebrovascular diseases.
Description
Technical field: [0001] The invention relates to the technical field of beverage and fruit juice production. Background technique: [0002] At present, the technological content of beverages is low, and there are few pure natural beverages. They are only ordinary consumer goods for daily consumption and have no health care function. Because beverage production is suitable for consumers' drinking habits, the ingredients contain chemical synthetic preparations such as preservatives, food flavors, stabilizers, and sodium tripolyphosphate. Long-term drinking may have potential health hazards. With the improvement of people's living standards, overeating leads to nutritional imbalances in the body, and declines in digestive and detoxification functions. The invention has the effects of invigorating the spleen and nourishing the stomach, nourishing qi, promoting body fluid, clearing away heat and detoxification, promoting blood circulation and removing blood stasis, clearing the ...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 侯长平
Owner 侯长平
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