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Gingko, garlic and broadleaf holly leaf compound particle drink

A technology of composite granules and Kudingcha, applied in the field of granulated beverages and beverages, can solve the problems of inconspicuousness, no features, and inconspicuous product efficacy, and achieve the effect of good taste

Inactive Publication Date: 2012-08-01
徐州绿之野生物食品有限公司 +1
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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

[0019] The preparation method of the above-mentioned ginkgo garlic kudingcha composite granule beverage is characterized in that it is made according to the following sequential steps:

[0020] (1) Ingredients: 1~5% of ginkgo leaf extract, 1~4% of black garlic juice, 1~5% of Kudingcha extract, 80~85% of ginkgo kernel juice, and the balance is supplemented with white sugar powder, Maltodextrin, methylcellulose and citric acid, the ratio is white sugar powder: maltodextrin: methylcellulose: citric acid = 1:1: (0.25~0.5): (0.025~0.05);

[0021] (2) Homogenization: use a high-pressure homogenizer to homogenize the material with a homogenization pressure of 35~45MPa;

[0022] (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;

[0023] (4) Forming: Shape the concentrated billet with a granule for...

Embodiment 1

[0045] 1% of ginkgo leaf extract, 1% of black garlic juice, 5% of Kudingcha extract, 85% of ginkgo kernel juice are selected, and the auxiliary materials are white sugar powder, maltodextrin, methylcellulose, and citric acid, and the ratio is 8 %, white sugar powder: maltodextrin: methylcellulose: citric acid=1:1:0.25:0.025. Ginkgo garlic Kudingcha compound granule beverage is prepared according to the above preparation method.

Embodiment 2

[0047] Use 5% of ginkgo biloba extract, 2% of black garlic juice, 1% of Kudingcha extract, 82% of ginkgo kernel juice, and the auxiliary materials are white sugar powder, maltodextrin, methylcellulose, and citric acid, and the ratio is 10% %, white sugar powder: maltodextrin: methylcellulose: citric acid=1:1:0.3:0.05. Ginkgo garlic Kudingcha compound granule beverage is prepared according to the above preparation method.

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PUM

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Abstract

The invention discloses gingko, garlic and broadleaf holly leaf compound particle drink, which is prepared by the following raw materials, by weight: 1-5% of folium ginkgo extract, 1-4% of black garlic juice, 1-5% of broadleaf holly leaf extract, 80-85% of white nut juice and the balance auxiliary materials. Folium ginkgo, white nuts, black garlic and broadleaf holly leaves are respectively considered as natural antioxidant food materials. Great application prospects exist by combining the folium ginkgo, the white nuts, the black garlic and the broadleaf holly leaves to prepare novel health-care compound drink. The gingko, garlic and broadleaf holly leaf compound particle drink has good taste and quality and brings convenience for selection of people. Due to containing the broadleaf holly leaves, the gingko, garlic and broadleaf holly leaf compound particle drink has the effects of clearing heat, relieving greasy and losing weight and is particularly suitable for people with headache, hot eyes and fever polydipsia.

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 kudingcha. 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 tas...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L1/29A23L33/00
Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司
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