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Plant drink and preparation method thereof

A plant-based beverage and raw material technology, applied in the field of beverages, can solve the problems of single product specification, weak channel expression, narrow consumer positioning, etc., and achieve the effect of sweet and refreshing entrance, pleasant smell and broad market prospects.

Inactive Publication Date: 2013-04-24
KANGMEI PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reasons are as follows: (1) Single product specifications; (2) Weak channel expression; (3) Conservative publicity and promotion; (4) Narrow consumption orientation; and (5) Lack of consumption atmosphere; Some plant beverages can have the compound function of drinking and health care for consumers at the same time.

Method used

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  • Plant drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Weigh the raw materials that account for the following weight percentages of the total weight of the plant beverage: 0.8% of chrysanthemum, 0.5% of lotus seeds, 0.04% of tangerine peel, 0.05% of fat sea, 0.12% of medlar and 0.08% of licorice, add 15 times of water, and set the temperature at 80°C Soak for 25 minutes, filter with a microporous membrane, and then concentrate the obtained filtrate in a water bath at 100°C to a relative density of 1.02g / mL to obtain an extract; then weigh 3.0% of white sugar and 0.07% of acesulfame potassium, and add an appropriate amount of Dissolve in water, mix evenly with the prepared extract, filter through a microporous membrane, constant volume, pack in cans, and sterilize at a temperature of 121°C and a pressure of 0.12mPa for 15 minutes to obtain the product.

[0021] Place the beverage for 3 months under accelerated test conditions, the accelerated conditions are temperature 37 ± 2 ° C, relative humidity 75 ± 5%, and the samples pl...

Embodiment 2

[0023] Weigh the raw materials accounting for the following weight percentages of the total weight of the plant beverage: 0.7% of chrysanthemum chrysanthemum, 0.4% of lotus seeds, 0.06% of tangerine peel, 0.07% of fat sea, 0.10% of medlar and 0.10% of licorice, add 15 times of water, at 80 ℃ Soak for 25 minutes, filter with a microporous membrane, and then concentrate the obtained filtrate in a water bath at 100°C to a relative density of 1.02g / mL to obtain an extract; then weigh 2.0% of white sugar and 0.08% of acesulfame potassium, and add an appropriate amount of Dissolve in water, mix evenly with the prepared extract, filter through a microporous membrane, constant volume, pack in cans, and sterilize at a temperature of 121°C and a pressure of 0.12mPa for 15 minutes to obtain the product.

[0024] Place the beverage for 3 months under accelerated test conditions, the accelerated conditions are temperature 37 ± 2 ° C, relative humidity 75 ± 5%, and the samples placed for 0 m...

Embodiment 3

[0026] Weigh the raw materials accounting for the following weight percentages of the total weight of the plant beverage: 0.9% of chrysanthemum chrysanthemum, 0.6% of lotus seeds, 0.03% of tangerine peel, 0.06% of fat sea, 0.08% of medlar and 0.12% of licorice, add 15 times of water, at 80 ℃ Soak for 25 minutes, filter with a microporous membrane, and then concentrate the obtained filtrate in a water bath at 100°C to a relative density of 1.02g / mL to obtain an extract; then weigh 4.0% of white sugar and 0.06% of acesulfame potassium, and add an appropriate amount of Dissolve in water, mix evenly with the obtained extract, filter through a microporous membrane, constant volume, pack in cans, and sterilize at 121°C and 0.12mPa for 15 minutes to obtain the product.

[0027] Place the beverage for 3 months under the accelerated test conditions, the accelerated conditions are temperature 37±2°C, relative humidity 75±5%, and the samples placed for 0 months, 1 month, 2 months, and 3 m...

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Abstract

The invention discloses plant drink and a preparation method thereof. Based on the total weight of the plant drink, the plant drink comprises the following materials in percentage by weight: 0.5%-1.5% of chrysanthemum, 0.2%-0.8% of lotus seeds, 0.02%-0.08% of pericarpium citri reticulatae, 0.04%-0.08% of scaphium scaphigerum, 0.05%-0.15% of fruits of Chinese wolfberries and 0.05%-0.15% of liquorices; the plant drink further comprises 2.05%-5.08% of a sweetening agent, and the balance of water. The plant drink is prepared by extracting active ingredients of natural plants, so that the smell is delicate and pleasant, and the taste is sweet and refreshing; moreover, the plant drink is an ideal healthy drink in spring and summer due to the actions of clearing away heat and toxic materials, and clearing and nourishing throat.

Description

technical field [0001] The invention relates to a beverage, in particular to a natural plant beverage and a preparation method thereof, belonging to the technical field of beverage processing. Background technique [0002] With the improvement of people's living standards, the degree of attention to health has gradually increased. Compared with carbonated drinks, the health represented by plant drinks has become a trend. Due to the natural and healthy characteristics of plant beverages, as well as the natural fragrance and elegant taste and nutritional ingredients of herbs, they are enthusiastically sought after by consumers, especially the younger generation has become the main force of their consumption. [0003] At present, the overall sales scale of my country's plant beverage industry is less than 5 billion yuan. This is far from the potential domestic market capacity of more than 50 billion yuan. The main reasons are as follows: (1) Single product specifications; (2)...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/29A23L33/00
Inventor 马兴田许冬瑾向飞军石俊吴小明
Owner KANGMEI PHARMA
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