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Chrysanthemum beverage

A technology for Chuju and beverages, applied in food preparation, food science, application and other directions, can solve the problems of less development and utilization, and achieve the effects of simple preparation, good taste, rich nutritional value and medicinal value.

Inactive Publication Date: 2015-06-10
滁州市滁菊食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many pharmacological studies on it, but less development and utilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1 Preparation of Chuju Ju extract

[0015] Clean the freshly picked chrysanthemums, remove sundries and dust, dry them, put them into a supercritical extraction kettle, use carbon dioxide as the extraction fluid, and the extraction conditions are temperature 30~60°C, pressure 20~40Mpa, extraction time 1~10 hours; get the first extract;

[0016] Pass the first extract into the supercritical extraction kettle again, pass the carbon dioxide extraction fluid with absolute ethanol as the entrainer from the bottom of the extractor, and extract for 5-10 hours under the extraction conditions of 60°C and pressure of 15-20Mpa , to get the second extract;

[0017] Separating the second extract with distilled water at 70-100°C to obtain a water extract;

[0018] The water extract is distilled under reduced pressure at a temperature of 50-70° C. to obtain the chrysanthemum chrysanthemum extract extract.

[0019] As a preference, we disclose that the entrainer ethanol is 1...

Embodiment 2

[0023] The chrysanthemum chrysanthemum extract, acesulfame potassium, sodium citrate, sodium hexametaphosphate, VC and sodium erythorbate obtained in Example 1 were respectively mixed with 0.13~0.25%, 0.12~0.15%, 0.08~0.12%, 0.12~0.15 %, 0.12~0.15%, and 0.05~0.08% are added, and the balance is added to a sufficient amount with water to obtain Chuju beverage.

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PUM

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Abstract

The invention relates to the field of food, in particular to a tea drink, more specifically to a chrysanthemum drink. The chrysanthemum beverage disclosed by the present invention is composed of chrysanthemum extract, acesulfame potassium, sodium citrate, sodium hexametaphosphate, VC and sodium erythorbate, and the flavonoid content in the chrysanthemum beverage is not less than 37.5mg / 100g. The chrysanthemum chrysanthemum beverage disclosed by the invention is not only simple to prepare, but also rich in nutritional value and medicinal value, and has good taste through reasonable addition of auxiliary materials.

Description

technical field [0001] The invention relates to the field of food, in particular to a tea drink, more specifically to a chrysanthemum drink. Background technique [0002] Chuju is the dry flower head of the genus Chrysanthemum in the Compositae family. It has the effects of dispelling wind and clearing heat, calming the liver and improving eyesight, dispelling wind and lowering blood pressure. Anhui's characteristic agricultural products are one of the four major white chrysanthemums (Chuju, Hangju, Gongju, and Boju) in the country. The book "Modern Practical Chinese Medicine" commented that "Chuzhou in Anhui is the coolest, neither bitter nor sweet. White chrysanthemums are regarded as Best". There are many pharmacological studies on it, but less development and utilization of it. [0003] With the development of deep processing technology of chrysanthemum, the development and research of more and more derivatives of chrysanthemum has become a hot issue in the research fi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/38A23L33/00A23V2002/00A23V2250/242
Inventor 龚建国张睿龚珊珊
Owner 滁州市滁菊食品科技有限公司
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