Method for preparing seaweed and mung bean hypotensive drink

A technology of kelp and mung bean, which is applied in the field of beverages, can solve the problems of not involving the hypotensive effect of the product, increase the production cost, limit the acceptability, etc., and achieve the effects of preventing cardiovascular disease, reducing absorption, and being inexpensive.

Inactive Publication Date: 2012-08-01
LANGFANG NORMAL UNIV
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AI Technical Summary

Problems solved by technology

These methods all use kelp or mung beans or a mixture of the two as raw materials, and are prepared through appropriate processing. However, none of the above methods involves the deodorization treatment of kelp, and it is difficult to avoid the fishy smell of kelp in the product, which reduces the palatability. People are limited to its acceptability; moreover, the above-mentioned products are only drinks made from kelp or mung beans, and the taste of the drink is the most important, and the a...

Method used

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  • Method for preparing seaweed and mung bean hypotensive drink
  • Method for preparing seaweed and mung bean hypotensive drink
  • Method for preparing seaweed and mung bean hypotensive drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment １-7

[0042] The preparation method of kelp and mung bean antihypertensive drink is carried out according to the following steps, and the parameters involved in the steps of Examples 1-7 are shown in Table 1:

[0043]

[0044] (1) Pretreatment of raw materials:The kelp is rehydrated with 3% salt water at room temperature for 1 hour, and the impurities on the surface are cleaned, and then the cleaned kelp is soaked in acetic acid with a mass concentration of 1% for 30 minutes, and then washed with water until the pH value is 5-6, and then the raw material is used 0.5-5% chrysanthemum and rose solution with a weight-to-number ratio of 1:3, soaked in tea at 60°C for 20-30 minutes; after complete deodorization, chop and beat to obtain pretreated kelp; among them, the selection of tea and Dosage ratio, as shown in Table 2-4:

[0045]

[0046] Note: ANOVA for single factor results of significant difference, the letter indicates the significance of the difference, the same letter in...

Embodiment 8

[0077] Embodiment 8 comparative test

[0078] 1. Comparative test without deodorization step

[0079] The comparative test is the same as the amount of raw materials provided in Examples 1-7 of the present invention, and the difference is only that the deodorization step is not carried out, and is carried out according to the following steps:

[0080] (1) Pretreatment of raw materials: The kelp is rehydrated with salt water at room temperature for 1 hour, the impurities on the surface are cleaned, the kelp is chopped and beaten, and the pretreated kelp is obtained;

[0081] Mung beans are soaked and rehydrated to obtain pretreated mung beans;

[0082] After the puerariae was cleaned, dried at 60°C, crushed, and passed through a 20-mesh sieve, the pretreated puerariae was obtained;

[0083] Hawthorn and wolfberry were cleaned, dried at 60°C, crushed respectively, and passed through a 20-mesh sieve to obtain pretreated hawthorn and wolfberry respectively;

[0084] (2) ...

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Abstract

The invention discloses a method for preparing a seaweed and mung bean hypotensive drink. The method comprises the following steps of: pretreatment of raw materials, preparation of raw material extracting solutions, blending of the drink, filling and sterilizing the drink, and the like. Hypotensive foods such as sea weed, mung bean, kudzuvine root, hawthorn and Chinese wolfberry are taken as raw materials and subjected to pretreatment, the raw materials subjected to pretreatment are respectively extracted by a hot water refluxing method, extracting solutions are obtained, and the extracting amount of active ingredients in the raw materials is increased by the hot water refluxing extraction method; in seaweed pretreatment, an acetic acid soaking method and a tea water masking method coact for deodorization, the odor of the seaweed is avoided; moreover, the preparation process is simple, the preparation method is easy to operate; a sweetener, a sour agent and the like are blended, so that the mouthfeel of the drink is richer; and the prepared seaweed and mung bean hypotensive drink is a health food for hypertensives.

Description

technical field [0001] The invention relates to a drink, in particular to a preparation method of a kelp and mung bean antihypertensive drink. Background technique [0002] Hypertension is a common, multiple, chronic disease widely distributed in the world, and the number of hypertensive patients in the world is more than 600 million. Hypertension is the cardiovascular disease with the highest prevalence rate in my country. It is a risk factor that accelerates the development of atherosclerosis. It is also a risk factor for stroke and coronary heart disease, which seriously endangers human health. On November 12, 2004, the results of the "Survey on the Health and Nutritional Status of Chinese Residents" released by the State Council showed that the number of people suffering from hypertension in my country currently exceeds 160 million. Compared with 1991, the prevalence of hypertension has increased by 31%. The number of patients has increased by more than 70 million; the p...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 郭红珍解春艳司俊玲郑坚强史振霞
Owner LANGFANG NORMAL UNIV
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