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Ginkgo garlic oolong composite grain drink

A technology of composite granules and oolong tea, applied in the field of granulated beverages and beverages, can solve the problems of no features, unremarkable product efficacy, and inconspicuous effects, achieve good taste, relieve nicotine and alcohol poisoning, and remove blood fat.

Active Publication Date: 2014-03-19
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the green tea, black tea and other tea drinks currently available in the market only serve people’s needs to quench their thirst and relieve summer heat. For functional beverages, they are still in the primary processing stage, and their product functions are not prominent, obvious, and featureless.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0017] The preparation method of the above-mentioned ginkgo garlic oolong tea compound granule beverage is characterized in that it is made according to the following sequential steps:

[0018] (1) Ingredients: 1~5% of ginkgo leaf extract, 1~4% of black garlic juice, 1~5% of oolong tea extract, 80~85% of ginkgo nut juice, and the rest is supplemented with white sugar powder and malt paste Essence, methylcellulose and citric acid, the ratio is white sugar powder: maltodextrin: methylcellulose: citric acid = 1:1: (0.25~0.5): (0.025~0.05);

[0019] (2) Homogenization: use a high-pressure homogenizer to homogenize the material with a homogenization pressure of 35~45MPa;

[0020] (3) Degassing: Degas the material in a concentration pot with a vacuum degree of 93.0~96.0KPa to remove a large amount of air mixed in during homogenization. When the moisture content of the material is about 25%, it can be out of the pot;

[0021] (4) Forming: Shape the concentrated billet with a granule...

Embodiment 1

[0043] Choose 1% of ginkgo biloba extract, 1% of black garlic juice, 5% of oolong tea extract, 85% of ginkgo kernel juice, and the auxiliary materials are white sugar powder, maltodextrin, methylcellulose, citric acid, the ratio is 8%, White sugar powder: maltodextrin: methylcellulose: citric acid = 1:1:0.25:0.025. Ginkgo garlic oolong tea compound granule beverage is prepared according to the above preparation method.

Embodiment 2

[0045] Ginkgo biloba extract 5%, black garlic juice 2%, oolong tea extract 1%, ginkgo kernel juice 82%, auxiliary materials are white sugar powder, maltodextrin, methylcellulose, citric acid, the ratio is 10%, White sugar powder: maltodextrin: methylcellulose: citric acid = 1:1:0.3:0.05. Ginkgo garlic oolong tea compound granule beverage is prepared according to the above preparation method.

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PUM

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Abstract

The invention discloses a ginkgo garlic oolong composite grain drink, which is prepared from the following raw materials in percentage by weight: 1 to 5 percent of ginkgo biloba extract, 1 to 4 percent of black garlic juice, 1 to 5 percent of oolong extract, 80 to 85 percent of ginkgo kernel juice, and the balance of auxiliary materials. Ginkgo biloba, ginkgo kernel, black garlic and oolong are known as natural antioxidant food materials, and a novel health composite drink prepared from the four materials has a great application prospect. The ginkgo garlic oolong composite grain drink has good mouthfeel and taste, and is easily chosen by a user. The product is added with the oolong, has obvious effects of removing blood lipids, preventing scoerosis vascularis and eliminating nicotine and alcoholism, and has a certain effect of preventing and treating fatty liver.

Description

technical background [0001] The invention belongs to the field of beverage processing, and relates to a beverage, in particular to a granular beverage composed of ginkgo nuts, black garlic and oolong tea. Background technique [0002] With the development and progress of society and the improvement of people's living standards, people's desire for health and quality of life are getting higher and higher. It has become an urgent requirement for people to use beverages and food to improve people's health and enhance people's physique. sex and practicality. However, the green tea, black tea and other tea beverages currently available in the market only serve people’s needs to quench their thirst and relieve summer heat. For functional beverages, they are still in the primary processing stage, and their product functions are not prominent, obvious, and featureless. In real people's life, pursue a kind of beverage with compound health care function, and mouthfeel is good, has ta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
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