Lung moistening and cough relieving lily pear beverage and its preparation method

A lily pear and beverage technology, which is applied in the field of fruit and vegetable beverage production, can solve problems such as affecting rest and sleep, increase physical exertion, increase patient pain, etc., and achieve the effects of high nutritional content, health care value, and symptom relief.

Inactive Publication Date: 2013-01-30
JIANGXI SHI FANG SHI FANG CHINESE MEDICINE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for those severe dry cough without phlegm, or severe cough with phlegm that is too frequent, it will not only increase the pain of the patient, affect rest and sleep, increase physical exertion, and even promote the development of the disease, resulting in other complications. profit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The raw materials were weighed according to the following proportions: 8% lily, 15% pear, 10% maltitol, 0.3% pectin, 0.004% sodium erythorbate, 0.07% pear essence, and 66.626% purified water.

[0031] Preparation method: decoct the lily with 8 times the water for 1 hour, filter, and use the decoction for later use; peel and core the pears, cut the pear meat into pieces, add 3 times the water and cook for 5 minutes, put the pear meat in a beater Grind into pulp; mix the pulp with the decoction, centrifuge, add pectin, sweetener, sodium erythorbate and pear essence, add purified water to prepare, homogenize twice (pressure 30bar, 40bar), filter , filling, and sterilizing at 105°C for 40 minutes to obtain the finished product.

Embodiment 2

[0033] The raw materials were weighed according to the following proportions: 3% lily, 4% pear, 12% xylitol, 0.4% pectin, 0.005% sodium erythorbate, 0.05% pear essence, and 80.545% purified water.

[0034] Preparation method: decoct lily with 10 times of water for 1.5 hours, filter, and use the decoction for later use; peel and core the pears, cut the pear meat into pieces, add 4 times of water and decoct for 10 minutes, put the pear meat in a beater Grind into pulp; mix the pulp with the decoction, centrifuge, add pectin, sweetener, sodium erythorbate and pear essence, add purified water to prepare, homogenize twice (pressure 30bar, 40bar), filter , filling, and sterilizing at 115°C for 30 minutes to obtain the finished product.

Embodiment 3

[0036] The raw materials were weighed according to the following proportions: 5% lily, 8% pear, 15% honey, 0.5% pectin, 0.01% sodium erythorbate, 0.1% pear essence, and 71.39% purified water.

[0037] Preparation method: decoct the lily with 7 times of water for 1 hour, filter, and use the decoction for later use; peel and core the pears, cut the pear meat into pieces, add 5 times of water and cook for 5 minutes, put the pear meat in a beater Grind into pulp; mix the pulp with the decoction, centrifuge, add pectin, sweetener, sodium erythorbate and pear essence, add purified water to prepare, homogenize twice (pressure 30bar, 40bar), filter , filling, and sterilizing at 110°C for 35 minutes to obtain the finished product.

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PUM

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Abstract

The invention relates to a lung moistening and cough relieving lily pear beverage and its preparation method. The beverage is characterized by being prepared from lily and pears through extraction, pulping, blending, filtering, filling, sterilization and other processes, and has the efficacy of lung moistening, cough relieving and phlegm eliminating. According to the invention, the pears are grinded into pulp by a pulper, and the internal active ingredients of the pears are more beneficial for human body absorption and utilization. Therefore, the lily pear beverage not only meets the demands of consumers for drinking beverages to relieve thirst, and also has high nutrition components and health care value.

Description

technical field [0001] The invention relates to a lily pear drink for moistening lung and relieving cough and a preparation method thereof, belonging to the technical field of fruit and vegetable beverage production. Background technique [0002] Coughing, one of the most common symptoms of respiratory disease, is a protective nerve reflex. The expiratory impact action produced by coughing can expel foreign bodies or secretions in the respiratory tract, prevent foreign bodies from entering the trachea, bronchial system or prevent the accumulation of foreign bodies in the bronchi. Therefore, coughing is generally a beneficial action, and sometimes it is also seen in health. human body. In general, for mild and infrequent cough, as long as the sputum or foreign body is discharged, it can be relieved naturally, and there is no need to apply antitussives. However, for those severe dry cough without phlegm, or severe cough with phlegm that is too frequent, it will not only incr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 钟虹光季巧遇卢建中吕毅斌李诒光廖群
Owner JIANGXI SHI FANG SHI FANG CHINESE MEDICINE FOOD
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