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Sow-thistle low-sugar beverage and preparation method thereof

A technology for bitter herbs and beverages, applied in the field of food and beverages, can solve the problems of destroying the nutrients and flavor of bitter herbs, losing nutrients, unfavorable greenness of bitter herbs, etc., achieves good color protection effect, enhances heat-clearing and detoxification, and improves juice production. rate effect

Inactive Publication Date: 2012-05-30
尚义县绿野农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Bitter herbs have the functions of clearing heat and detoxifying, cooling blood and anti-inflammation, removing dampness and lowering blood pressure, etc., but it has a bitter taste. In order to make the drink suitable for drinking, other ingredients must be used to cover up this bad taste
Existing bitter herb beverage formula cannot enhance its efficacy while covering up the bitter taste of bitter herb
Due to the low pH value of the beverage formulated with the existing bitter vegetable beverage formula, it is unfavorable to keep the original green color of bitter vegetable
[0005] 2) the deficiency of bitter vegetable beverage preparation method
The disadvantage of this process is that blanching will destroy the nutritional content and flavor of bitter vegetables; at the same time, no matter whether hot water is used as the blanching medium or steam is used as the blanching medium, the bitter vegetables will be destroyed during the blanching process. lose some nutrients
[0009] In the prior art, zinc salt is used to protect the color of bitter cabbage, which may easily cause the residue to exceed the standard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] ① Preparation of bitter vegetable juice and honeysuckle tea extract

[0033] Get 55 parts by weight of unbolted fresh bitter vegetables for cleaning, drain the water and cut into small sections of 0.3-0.5 cm with a shredder, and then place 3 parts by weight of table salt plus 140 parts by weight of pure water or demineralized water. Soak in salt water for 4 hours at 18-20°C, then send the bitter herbs and salt water together into a juice extractor with a filter mesh of 0.6 mm for squeezing and filtering to obtain bitter vegetable juice;

[0034] Take 2 parts by weight of commercial honeysuckle tea, add 65 parts by weight of purified water or demineralized water, extract at 80° C. for 10 minutes, and then filter with a filter with a mesh of 200 meshes to obtain a honeysuckle tea extract;

[0035] ② Ingredients

[0036] Mix the bitter vegetable juice and honeysuckle tea extract obtained in step ① with 32 parts by weight of white granulated sugar, 10 parts by weight of ma...

Embodiment 2

[0042] ① Preparation of bitter vegetable juice and honeysuckle tea extract

[0043] Take 30 parts by weight of unbolted fresh bitter vegetables and wash them, drain the water and cut them into small sections of 0.3-0.5 cm with a shredder, and then place them in a mixture made of 2 parts by weight of table salt and 80 parts by weight of pure water or demineralized water. Soak in salt water for 4 hours at 18-20°C, then send the bitter herbs and salt water together into a juice extractor with a filter mesh of 0.6 mm for squeezing and filtering to obtain bitter vegetable juice;

[0044] Take 1 part by weight of commercial honeysuckle tea, add 30 parts by weight of purified water or demineralized water, extract at 70° C. for 15 minutes, and then filter with a 200-mesh filter to obtain the honeysuckle tea extract;

[0045] ② Ingredients

[0046] Mix the bitter vegetable juice and honeysuckle tea extract obtained in step ① with 20 parts by weight of white granulated sugar, 5 parts b...

Embodiment 3

[0050] ① Preparation of bitter vegetable juice and honeysuckle tea extract

[0051] Get 80 parts by weight of unbolted fresh bitter cabbage to clean, drain the water and cut into small sections of 0.3-0.5 cm with a shredder, and then place 4 parts by weight of table salt plus 200 parts by weight of pure water or demineralized water. Soak in salt water for 4 hours at 18-20°C, then send the bitter herbs and salt water together into a juice extractor with a filter mesh of 0.6 mm for squeezing and filtering to obtain bitter vegetable juice;

[0052] Take 3 parts by weight of commercial honeysuckle tea, add 100 parts by weight of purified water or demineralized water, extract at 90° C. for 5 minutes, and then filter with a filter with a mesh of 200 meshes to obtain a honeysuckle tea extract;

[0053] ② Ingredients

[0054] Mix the bitter vegetable juice and honeysuckle tea extract obtained in step ① with 45 parts by weight of white granulated sugar, 15 parts by weight of maltitol,...

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Abstract

The invention relates to a sow-thistle low-sugar beverage and a preparation method thereof, belonging to the field of food and beverages. The beverage belongs to low-sugar beverages. The raw materials of the low-sugar beverage comprise sow thistle, honeysuckle tea, white granulated sugar, maltitol, salt, agar, sodium cyclamate and water. The preparation method is technically characterized by comprising the following steps of impregnating the cleaned and sliced sow thistle by salt water, and transmitting the sow thistle and the salt water into a juicer to squeeze juice. The formula of the sow-thistle low-sugar beverage can be used for concealing the bitter of the sow thistle and enhancing the effects of the sow thistle, and is good for keeping the original green of the sow thistle. The preparation method of the sow-thistle low-sugar beverage can better keep the nutrients, the color, the luster and the special flavor of the sow thistle, so that the defects of the prior art can be overcome in a plurality of aspects.

Description

technical field [0001] The invention relates to a bitter vegetable low-sugar beverage and a preparation method thereof, belonging to the field of food and beverage. Background technique [0002] Bitter cabbage is chicory, which is an annual or perennial herb of the Compositae family, and has a long history of both medicinal and edible purposes. Bitter cabbage is rich in nutrition and has a unique flavor, and it also has the effects of clearing heat and detoxifying, cooling blood and anti-inflammation, removing dampness and lowering blood pressure. In recent years, with the continuous improvement of people's material living standards, healthy diets and low-sugar diets have received more and more attention and attention. The deficiencies in the prior art about bitter vegetable beverage and preparation method thereof are: [0003] 1) Insufficiency of bitter vegetable drink formula [0004] Bitter herbs have the effects of clearing heat and detoxifying, cooling blood and anti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L1/09
Inventor 郭玉军
Owner 尚义县绿野农业科技开发有限公司
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