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Diet drink and preparation method thereof

A beverage and drinking water technology, which is applied in the formulation and preparation of functional beverages, can solve the problems of unsatisfactory effects and inconvenient consumption, etc., and achieve excellent social benefits, reduce fat accumulation, and reduce the content of triglycerides and cholesterol.

Inactive Publication Date: 2012-03-28
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to the effect can not meet people's needs, it is also not very convenient to take

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Prepare raw materials according to mass ratio: 10 parts of green tea extract with tea polyphenol content of 80%; 1 part of lotus leaf extract with 5% nuciferine content; nano-soybean meal with particle size distribution in the range of 70-800nm: 150 parts ; Drinking water: 5.11 million servings.

[0021] Preparation.

[0022] (1) Dissolution of the active ingredient. The lotus leaf extract is dissolved in ethanol 10 times its mass to make liquid A; the green tea extract is dissolved in 100,000 parts of drinking water to make liquid B.

[0023] (2) Adsorption of nano soybean meal. Dissolve nano-soybean meal in 10,000 parts of drinking water, add the above liquid A, mix and stir for 2 hours, then add liquid B.

[0024] (3) Fractional distillation and sterilization. Heating the mixed solution in step (2) to 80°C to remove ethanol by fractional distillation, this process can also achieve sterilization at the same time.

[0025] (4) Add the solution of step (3) to 5 mil...

Embodiment 2

[0028] Prepare raw materials according to mass ratio: 20 parts of green tea extract with tea polyphenol content of 65%; 1 part of lotus leaf extract with 6% nuciferine content; nano soybean meal with particle size distribution in the range of 70-800nm: 100 parts ; Drinking water: 4 million servings.

[0029] Preparation.

[0030] (1) Dissolution of the active ingredient. The lotus leaf extract is dissolved in ethanol 10 times its mass to make liquid A; the green tea extract is dissolved in 100,000 parts of drinking water to make liquid B.

[0031] (2) Adsorption of nano soybean meal. Dissolve nano-soybean meal in 10,000 parts of drinking water, add the above liquid A, mix and stir for 12 hours, then add liquid B.

[0032] (3) Fractional distillation and sterilization. Heating the mixed solution in step (2) to 80°C to remove ethanol by fractional distillation, this process can also achieve sterilization at the same time.

[0033] (4) Add the solution of step (3) to 3.89 mi...

Embodiment 3

[0036] Prepare raw materials according to mass ratio: 8 parts of green tea extract with tea polyphenol content of 90%; 2 parts of lotus leaf extract with 3% nuciferine content; nano-soybean meal with particle size distribution in the range of 70-800nm: 300 parts ; Drinking water: 7.11 million servings.

[0037] Preparation.

[0038] (1) Dissolution of the active ingredient. The lotus leaf extract is dissolved in ethanol 10 times its mass to make liquid A; the green tea extract is dissolved in 100,000 parts of drinking water to make liquid B.

[0039] (2) Adsorption of nano soybean meal. Dissolve nano-soybean meal in 10,000 parts of drinking water, add the above liquid A, mix and stir for 0.5 hours, then add liquid B.

[0040] (3) Fractional distillation and sterilization. Heating the mixed solution in step (2) to 80°C to remove ethanol by fractional distillation, this process can also achieve sterilization at the same time.

[0041] (4) Add the solution of step (3) to 7 m...

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Abstract

The invention discloses a diet drink and a preparation method thereof. The diet drink is made from the flowing materials in parts by weight: 8 to 20 of green tea extracts containing 65% to 90% of tea polyphenols, 1 to 2 of lotus leaf extracts containing 3% to 6% of nuciferine, 100 to 300 of bean cake nanoparticles with a particle size distribution range of 70 to 800 nm, and 4 to 7.11 millions of drinking water. The method comprises the steps as follows: dissolving the lotus leaf extracts in ethanol to make a solution A; dissolving the green tea extracts in drinking water to make a solution B; and dissolving the bean cake nanoparticles in drinking water, adding the solution A, mixing for 0.5 to 12 hours, adding the solution B, heating to 80 DEG C and fractionating to remove ethanol, adding the drinking water, and thoroughly mixing; and sterilizing and packaging under sterile conditions. The functional drink contains green tea extracts, lotus leaf extracts and other active components, has a function of inhibiting fat accumulation, and is good in dietary therapy for obesity or overweight people. Since the active components are adsorbed on the bean cake nanoparticles and not liable to be affected by external conditions such as illumination and temperature, the solubility and the stability are greatly improved.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a formula and a preparation method of a functional drink. technical background [0002] Obesity refers to a certain degree of obvious overweight and excessive fat layer, which is a state caused by excessive accumulation of body fat, especially dry triglycerides. Excessive accumulation of body fat due to excessive food intake or changes in body metabolism results in excessive weight gain and causes human pathology, physiological changes or latency. The occurrence of obesity is related to family, personal living habits, socioeconomic development, cultural background and other environments, as well as bad eating habits and insufficient exercise [0003] In modern life, due to excess nutrition and lack of exercise, obesity has become a serious social problem that plagues people. Especially women, due to excessive comfort, excessive thinking, stagnation of liver qi, cold and spleen in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30
Inventor 吴志华毛慧玲陈红兵杨安树李欣
Owner NANCHANG UNIV
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