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Ashitaba drink and preparation method thereof

A technology for beverages and raw materials, which is applied in the field of beverages with ashitaba as raw materials and their preparation fields, can solve the problems of insufficient appearance and taste, lack of health care and therapeutic effects on human body, loss of biological active substances of ashitaba, etc., and achieves improvement in taste and monotony. , obvious cooling sensation, the effect of improving bioavailability

Active Publication Date: 2012-10-10
上海鑫钰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the above products have the following deficiencies: (1) In the process of processing, the fresh Ashitaba raw materials are generally crushed and dried at high temperature, which may lead to the loss of biologically active substances in Ashitaba
(2) The shape and taste of the product are not enough
At present, there are very few functional health drinks in the beverage industry. Most of them are made of fruits, sugars and mineral water. They only serve to cool and quench thirst, and have no health care and therapeutic effects on the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Get 1kg of fresh and bright Japanese leaves and wash them, and put them into pH 9 with a weight concentration of 0.05% NaHCO 3 Soak in the solution for 30min. After taking out, the weight concentration at 85°C and pH 7 is 0.06% NaHCO 3 Blanch in the solution for 90 seconds, put into 60 ℃ again after rinsing 2 times, pH is the composite green protection liquid of 6 (component is the zinc gluconate of 500mg / L and weight concentration is 0.05% NaHCO 3) for 30min. After rinsing twice, add 10L of pure water to homogenate, place the homogenized pasty Ashitaba in a water bath at 30°C, and stir and extract at a speed of 200 rpm for 20 minutes. Put the leached material into a centrifugal filter with built-in 100-mesh filter cloth for centrifugal filtration, so that the slurry is separated into vegetable juice and coarse residue, remove the filter residue, and the filtrate is set aside. The filtrate was placed in a high-speed centrifuge at 20° C. and centrifuged at 8000 rpm / mi...

Embodiment 2

[0042] Get 1kg of fresh and bright sun leaves and wash them, and put them into pH 8 with a weight concentration of 0.05% NaHCO 3 Soak in the solution for 30min. 0.06% NaHCO at 85°C, pH 6.5 after removal 3 Blanch 90 seconds in the solution, put into 60 ℃ again after rinsing 2 times, pH is the composite green protection liquid of 6 (component is the zinc gluconate of 500mg / L and weight concentration is 0.05%NaHCO 3 ) for 30min. After rinsing twice, add 10L of pure water to homogenate, place the homogenized pasty Ashitaba in a water bath at 30°C, and stir and extract at a speed of 200 rpm for 20 minutes. Put the leached material into a filter with a built-in 80-mesh filter cloth for filtration, so that the slurry is separated into vegetable juice and coarse residue, remove the filter residue, and the filtrate is used for later use. The filtrate was placed in a high-speed centrifuge at 20° C. and centrifuged at 8000 rpm / min for 15 minutes, and the supernatant after centrifugati...

Embodiment 3

[0045] Get 1kg of fresh and bright Japanese leaves and wash them, and put them into pH 9 with a weight concentration of 0.05% NaHCO 3 Soak in the solution for 30min. After taking out, the weight concentration at 85°C and pH 7 is 0.06% NaHCO 3 Blanch in the solution for 90 seconds, put into 60 ℃ again after rinsing 2 times, pH is the composite green protection liquid of 6 (component is the zinc gluconate of 500mg / L and weight concentration is 0.05% NaHCO 3 ) for 30min. After rinsing twice, add 10L of pure water to homogenate, place the homogenized pasty Ashitaba in a water bath at 30°C, and stir and extract at a speed of 200 rpm for 20 minutes. Put the leached material into a filter with a built-in 80-mesh filter cloth for centrifugal filtration, so that the slurry is separated into vegetable juice and coarse residue, and the filter residue is removed, and the filtrate is set aside. The filtrate was centrifuged in a high-speed centrifuge at 20° C. and 8000 rpm / min for 15 min...

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PUM

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Abstract

The invention discloses an ashitaba drink. The ashitaba drink comprises the following raw materials in parts by weight: 10-30 parts of ashitaba, 0-30 parts of chrysanthemum, 0-30 parts of liquorice root, 0-15 parts of bitter gourd, 0.5-3 parts of xylitol, 0.1-0.2 part of sodium carboxymethyl cellulose, 0.01-0.03 part of xanthan, 0.01-0.03 part of sodium copper chlorophyllin and an appropriate amount of water. The invention further discloses a preparation method of the ashitaba drink. The ashitaba drink disclosed by the invention retains most of biological active substances in ashitaba to a greater extent and comprises various trace elements, vitamins and chalcone; and furthermore, ashitaba green juice is favorable for keeping unique color, luster and flavor of the ashitaba, and the health-care drink formed by compounding the ashitaba with other natural plant water extracts has certain compatibility in chemical ingredients and has better synergy in the aspects of nutritional ingredients and health-care functions.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a beverage using fresh ashitaba as a raw material and a preparation method thereof. Background technique [0002] Angelica Keiskei Koidzmi (Angelica Keiskei Koidzmi) is a perennial herb belonging to the Umbelliferae family Angelica, also known as Binhai Angelica, Hachizhang Qin, and Haifeng Ginseng. It is native to Hachijo Island, a well-known health and longevity town in Japan. Guizhou and other places have started planting. Since ashitaba is a kind of vegetable with both medicine and food and has a series of physiological functions closely related to human health, it is currently a new fashion vegetable and raw material for medical and health products at home and abroad. In addition to certain protein, rich chlorophyll and minerals, ashitaba also contains high concentrations of natural organic germanium, chalcones and coumarin compounds, which are rarely found in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/09
Inventor 吴金鸿王正武刘畅孙飒
Owner 上海鑫钰生物科技有限公司
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