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Dandelion drink and preparation method thereof

A technology of dandelion and beverage, which is applied in the beverage field to achieve the effect of saving energy and simplifying the process

Inactive Publication Date: 2012-11-07
柳忠润
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned technologies have their own characteristics, but they all need extraction process, such as water, alcohol extraction or juicing process, some need heating, and some need ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 60kg of fresh dandelion and wash it, add 200kg of drinking water, grind it to 40 microns with colloid, and then input it into the batching tank, then add 60kg of sugar, 640g of citric acid, 160g of sodium citrate, 200g of malic acid, 30g of table salt, stabilizer 100g. Add water to 1000kg. The above solution was stirred evenly and then sterilized by an instant high-temperature sterilizer at a temperature of 121° C. for 8 s. After instantaneous sterilization, it is homogenized by a high-pressure nano-homogenizer, the homogenization temperature is 60°C-70°C, and the pressure is 40MPa. Afterwards, filling is carried out, and secondary sterilization is carried out after filling. The sterilization temperature is 121°C and the time is 20 minutes. After sterilization, it is the finished product.

Embodiment 2

[0020] Take 50kg of fresh dandelion, wash it, add 200kg of drinking water, grind it to 50 microns with colloid, and then input it into the batching tank, then add 70kg of sugar, 580g of citric acid, 160g of sodium citrate, 240g of malic acid, 20g of table salt, stabilizer 100g. Add water to 1000kg. After stirring the above solution evenly, it was sterilized by an instant high-temperature sterilizer at a temperature of 121° C. for 7 s. After instantaneous sterilization, it is homogenized by a high-pressure nano-homogenizer, the homogenization temperature is 60°C-70°C, and the pressure is 50MPa. Afterwards, filling is carried out, and secondary sterilization is carried out after filling. The sterilization temperature is 121°C and the time is 20 minutes. After sterilization, it is the finished product.

Embodiment 3

[0022] Take 80kg of fresh dandelion, wash it, add 200kg of drinking water, grind it to 50 microns with colloid, and then input it into the batching tank, then add 70kg of sugar, 680g of citric acid, 180g of sodium citrate, 220g of malic acid, 30g of table salt, stabilizer 120g. Add water to 1000kg. The above solution was stirred evenly and then sterilized by an instant high-temperature sterilizer at a temperature of 121° C. for 8 s. After instantaneous sterilization, it is homogenized by a high-pressure nano-homogenizer, the homogenization temperature is 60°C-70°C, and the pressure is 60MPa. Afterwards, filling is carried out, and secondary sterilization is carried out after filling. The sterilization temperature is 121°C and the time is 20 minutes. After sterilization, it is the finished product.

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PUM

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Abstract

The invention provides a dandelion drink which is composed of the following components of, by weight, 1-9% of dandelions, 4-8% of sugar, 0.050-0.084% of citric acid, 0.008-0.020% of sodium citrate, 0.10-0.030% of malic acid, 0.002-0.004% of salt, 0.006-0.012% of stabilizing agents and the balance water. The invention further provides a preparation method of the dandelion drink. According to the method, the dandelions are used as main materials and ground to particles which are smaller than 50 micrometers by a colloid grinder, the sugar, the citric acid, the sodium citrate, the malic acid, the salt and the stabilizing agents are added according to the weight percentage and stirred evenly, and a mixture is subjected to sterilization by using a high temperature instant sterilizer and then to homogenization by using a high-pressure nano homogenizer to enable the dandelion particles to be nanoscale particles to obtain the dandelion drink. The dandelion drink produced by the preparation method contains all nutritional ingredients of the dandelions and is free from extraction and loss, and functionality of the dandelions is fully reflected.

Description

technical field [0001] The invention relates to a drink, in particular to a drink made from dandelion as a raw material, and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Dandelion [Taraxacum mongolicum Hand.Mazz] is a plant of Compositae, also known as dandelion, boboding dish, diding, Huanghua Sanqi, Baiguding and so on. Dandelion whole herb contains dandelion sterols, choline, inulin, pectin, organic acids, fructose, glucose and vitamins. According to the "Pharmacopoeia of the People's Republic of China": "[nature, flavor and meridians] bitter, sweet, and cold. Returns to the liver and stomach meridians.", its "[functions and indications] clearing heat and detoxifying, reducing swelling and stagnation, diuresis and treating stranguria. For the treatment of sores and swollen toxins, mastitis, scrofula, conjunctival congestion, sore throat, lung abscess, intestinal abscess, damp-heat jaundice, hot stranguri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
Inventor 孙洪斌孙威周宏潞马玉霞徐新刘云川柳忠润
Owner 柳忠润
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