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Processing method of burdock beverage

A processing method and technology of burdock, applied in the fields of application, food preparation, food science, etc., can solve the problem of single formula of burdock drink, and achieve the effect of improving grade and competitiveness, mellow taste, and no impurities

Active Publication Date: 2012-07-18
天益食品(徐州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, burdock series products have become very popular as high-end food in Japan, Taiwan, and South Korea, while the domestic market is still in its infancy. This healthy drink with health care function is more and more favored by consumers, but the existing burdock drink has a single formula and a simple manufacturing process. In order to meet the needs of its market competitiveness, the taste, functionality and preparation of the product must be limited Process needs to be improved

Method used

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  • Processing method of burdock beverage
  • Processing method of burdock beverage

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Experimental program
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Embodiment 1

[0018] Embodiment 1: as figure 1 As shown, the present invention takes the burdock, chrysanthemum, and licorice dried by hot air as main raw materials, through material selection, leaching, coarse filtration, diatomite filtration, deployment, filling, sealing, sterilization, cooling, inspection, coding, Packing is made into burdock beverage product, and concrete steps are as follows.

[0019] (1) Material selection: use high-quality burdock to make burdock granules, and use hot air drying for later use; chrysanthemum is selected from newly produced dry Chrysanthemum chrysanthemum, and use hot air drying for later use; licorice is selected from commercially available licorice tablets after hot air drying.

[0020] (2) Extraction and coarse filtration: weigh 60kg, 10kg, and 750g of burdock, chrysanthemum, and licorice respectively according to the mass ratio of 4:0.67:0.05, put them into the extraction tank, and add 1500kg of deionized water to the extraction tank at the same ti...

Embodiment 2

[0028] Embodiment 2: as figure 1 As shown, the present invention takes the burdock, chrysanthemum, and licorice dried by hot air as main raw materials, through material selection, leaching, coarse filtration, diatomite filtration, deployment, filling, sealing, sterilization, cooling, inspection, coding, Packing is made into burdock beverage product, and concrete steps are as follows.

[0029] (1) Material selection: use high-quality burdock to make burdock granules, and use hot air drying for later use; chrysanthemum is selected from newly produced dry Chrysanthemum chrysanthemum, and use hot air drying for later use; licorice is selected from commercially available licorice tablets after hot air drying.

[0030] (2) Extraction and coarse filtration: Weigh 60kg, 15kg, and 750g of burdock, chrysanthemum, and licorice respectively according to the mass ratio of 4:1:0.05, and put them into the extraction tank. At the same time, add 1500kg of deionized water to the extraction tank...

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Abstract

The invention discloses a processing method of a burdock beverage and belongs to the technical field of agricultural product processing. Burdock, chrysanthemum and liquorice which are dried by hot air are used as major raw materials, and a burdock beverage product is manufactured through material selection, extraction, coarse filtering, diatomite filtering, proportioning, filling, sealing, sterilization, cooling, inspection, code spraying and package. The processing method has the beneficial effects that the health care ingredients in the beverage are strengthened, the condition of single function of the beverage is changed, and the product grade and the competitiveness are improved.

Description

technical field [0001] The invention relates to a processing method of burdock drink, which belongs to the technical field of agricultural product processing. Background technique [0002] Burdock enjoys the reputation of "King of Vegetables". Every 100g of fresh burdock contains about 83.5g of water, 2.1g of protein, 0.2g of fat, 10.20mg of VB, 20.45mg of VB, 4.37mg of niacin, 60.02mg of VC, 114.4mg of potassium, Calcium 46.2mg, Magnesium 73.8mg, Iron 49.7mg, trace elements such as copper, zinc, manganese, selenium and unique inulin in Compositae plants, so it has high nutritional value and health care function. Traditional Chinese medicine believes that burdock has the effects of dispelling wind and heat, clearing the lungs and clearing rash, detoxifying and relieving sore throat, and can be used to treat diseases such as wind-heat cold, cough with excessive phlegm, measles, rubella, and sore throat. It has pharmacological effects such as phlegm and diarrhea, and can also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 丁朋夏文水于沛沛姜启兴丁利许学勤
Owner 天益食品(徐州)有限公司
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