Green bamboo beverage and preparation method

Abstract

The invention discloses a green bamboo beverage which comprises the following components in percentage by weight: 1-2% of bamboo juice concentrate, 8-12% of auxiliary materials and 85-90% of purified water, wherein the bamboo juice concentrate is extracted by a continuous cell disruption method, and the content of soluble solid matters in the bamboo juice concentrate is 20-40%. According to the invention, the bamboo juice concentrate containing 20-40% of soluble solid matters is used as a base material; and as the bamboo juice concentrate is extracted by the continuous cell disruption method,the yield of the bamboo juice components can be greater than 90%.

Description

technical field [0001] The invention relates to a bamboo-leaved beverage and a preparation method thereof, in particular to a green bamboo beverage and a preparation method thereof. Background technique [0002] Green bamboo is rich in medicinal ingredients (bamboo leek), which are rich in flavonoids, amino acids and trace minerals. The development of beverage products with green bamboo extract is of great significance for preventing lung infection caused by colds, clearing stomach fire, and regulating blood sugar. As a variety of Chinese herbal medicine, bamboo leek has a history of more than a thousand years. It has the functions of clearing away heat and reducing phlegm, calming convulsions and resuscitation. There are records in ancient books that taking this medicine can "longevity". record. The main reason why "Bamboo Lek" is not included in the "Pharmacopoeia of the People's Republic of China" is: [0003] 1. The utilization rate of raw materials is low, the produc...

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Problems solved by technology

[0003] 1. The utilization rate of raw materials is low, the product quality is unstable and it is difficult to preserve: traditional bamboo lees are baked with fire to make bamboo flow out of liquid, and the yield of bamboo lees is only about 3%; modern bamboo lees are processed by boiling and extracting bamboo segments , the yield of bamboo leach is about 25%, the pH value of bamboo leach is about 7, the bamboo leach after roasting or leaching needs to be taken immediately, and the storage time of bamboo leach at room temperature is generally not more than 24 hours, because The shelf life is short, the industrialization level of the bamboo leek liquid is low, the liquid yield is low, the industrialization level is low, and the commercial utilization rate of the product is low; the bamboo lek concentrate loses a large amount of active ingredients in the process due to the low processing level, and its concentrated liquid The storage time is also short, which is not convenient for commodity circulation;

[0004] 2. The processing technology is backward and pollutes the environment seriously, so industrialized processing cannot be formed: a large amount of bamboo needs to be incinerated by the fire roasting process, which seriously pollutes the environment. The extraction rate of the modern bamboo segment water immersion method is low, the energy consumption is large, and industrialization cannot be formed mass production

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