Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!
Preparation method of cayenne beverage for relieving stomach stimulation
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of chili and beverages, applied in the direction of dairy products, milk preparations, applications, etc.
Inactive Publication Date: 2012-06-27
HANGZHOU LIUYI TECH
View PDF5 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] At present, there is no spicy beverage product on the market, and chili should not be eaten too much, especially for people with poor gastrointestinal tract. Then, develop A chilli drink that is not irritating to the stomach, meeting the needs of some people who are addicted to spicy food
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0022] a) by weight, weigh 5 parts of pepper and 1 part of perilla, and mix them to obtain mixed raw material A;
[0023] b) Juicing the mixed raw material A to obtain the mixed juice B;
[0024] c) In parts by weight, the mixed juice B is added to the water at a ratio of 1:20 between the mixed juice B and water;
[0025] d) In the solution of step c), add 1 part of honey and 10 parts of milk in parts by weight, and mix evenly to obtain a mixed solution C;
[0026] e) The mixed solution is homogenized and sterilized to obtain the finished product.
Embodiment 2
[0028] a) by weight, weigh 10 parts of capsicum and 3 parts of perilla, and mix them to obtain mixed raw material A;
[0029] b) Juicing the mixed raw material A to obtain the mixed juice B;
[0030] c) In parts by weight, the mixed juice B is added to the water at a ratio of 1:35 between the mixed juice B and water;
[0031] d) In the solution of step c), add 3 parts of honey and 20 parts of milk in parts by weight, and mix evenly to obtain a mixed solution C;
[0032] e) The mixed solution is homogenized and sterilized to obtain the finished product.
Embodiment 3
[0034] a) by weight, weigh 15 parts of capsicum and 5 parts of perilla, and mix them to obtain mixed raw material A;
[0035] b) Juicing the mixed raw material A to obtain the mixed juice B;
[0036] c) In parts by weight, the mixed juice B is added to the water at a ratio of 1:50 between the mixed juice B and water;
[0037] d) In the solution of step c), add 5 parts of honey and 30 parts of milk in parts by weight, and mix evenly to obtain a mixed solution C;
[0038] e) The mixed solution is homogenized and sterilized to obtain the finished product.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention relates to a preparation method of a cayenne beverage for relieving stomach stimulation, which belongs to the field of food beverages. The preparation method comprises the steps of weighing and mixing 5 to 15 parts by weight of cayenne and 1 to 5 parts by weight of perilla to obtain mixed raw material A; squeezing the mixed raw material A to obtain mixed juice B; adding the mixed juice B to water according to the proportion of the mixed juice B to the water of 1: (20 to 50) by weight parts; adding 1 to 5 parts by weight of honey and 10 to 30 parts by weight of milk to the solution; uniformly mixing to obtain mixed solution C; and homogenizing and sterilizing the mixed solution C to obtain a finished product. Because the raw material is the cayenne, the prepared beverage has piquancy and is suitable for people liking the cayenne to drink, and meanwhile, perilla and milk are added, the nutrition is rich, and piquancy removing function is achieved so that the cayenne beverage is also suitable for people who have ill gastrointestinal tracts. Although the beverage has the piquancy, cayenne elements in the cayenne is combined with casein in the milk, thereby relieving stimulating action and protecting intestine and stomach.
Description
technical field [0001] The invention belongs to the field of food and drink, and more specifically relates to a preparation method of a mildly irritating chili drink. [0002] Background technique [0003] Pepper is a common vegetable with many varieties, which can be divided into two categories: sweet pepper and pepper. The common ones are bell peppers, ox horn peppers, Chaotian peppers, cluster peppers and so on. It is available almost all year round in the Yangtze River Basin, and it is usually listed from July to September in the Northeast. Peppers are widely used in cooking. They are not suitable for soup and are suitable for various cooking methods, but they are mostly fried. Because of their red and green colors, they are often used to color dishes in cooking. [0004] In addition, chili can also be processed into a variety of condiments, such as chili sauce, chili oil, chili noodles, etc. The seasoning is mainly not pepper. After maturity, it can be dried and groun...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.