Rhubarb drink and preparation method thereof

A technology of rhubarb beverage and production method, which is applied in the direction of food preparation, food ingredients containing natural extracts, functions of food ingredients, etc. It can solve the problems that diabetic patients cannot drink, the proportion of formula is unreasonable, and is rare, etc., and achieves improvement. Effects on kidney function

Inactive Publication Date: 2014-05-21
WUHU JINYING MACHINERY SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the formula ratios of beverages currently on the market are unreasonable and cannot meet the needs of some special groups of people. For example, in many beverages, most of them use white granulated sugar, which makes some patients with diabetes unable to drink; with the improvement of people's living standards, people The

Method used

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Embodiment Construction

[0015] The rhubarb drink described is characterized in that it is made of the following raw materials in parts by weight: tremella 25, paeonol 4, angelica dahurica 3, rhubarb 4, red yeast rice 3, American ginseng 2, oyster 16, plantain taro 19, garlic sprouts 16 , brown rice 16, japonica rice 18, watermelon pulp 22, spinach 15, banana leaves 18, additives 5, water amount.

[0016] Described auxiliary agent is made from following raw materials in parts by weight:

[0017] Barley grass powder 10, angelica 2, leek seed powder 3, salvia miltiorrhiza 4, black plum 2, cup amaranth root 1, gynostemma 4, celery 10, coix seed oil 2, water; The other components are mixed and decocted with water, and the extract is obtained by filtration, and then, spray-dried, put coix seed oil into a pot to heat, add barley grass powder and stir-fry until cooked, and then combine with the extract powder.

[0018] The preparation method comprises the following steps:

[0019] (1) Soak brown rice and j...

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PUM

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Abstract

The invention discloses a rhubarb drink. The rhubarb drink is characterized of being prepared from the following raw materials in parts by weight: 20-26 parts of tremella, 3-5 parts of cortex moutan, 3-5 parts of radix angelicae, 2-4 parts of rhubarb, 3-6 parts of red rice, 2-4 parts of american ginseng, 15-17 parts of oyster, 18-20 parts of canna edulis ker, 14-17 parts of garlic bolt, 15-18 parts of brown rice, 16-19 parts of polished round-grained rice, 19-22 parts of water melon flesh, 15-18 parts of spinach, 15-18 parts of Japanese banana leaves, 4-5 parts of aids and a proper amount of water. The rhubarb drink has the effects of diminishing inflammation, clearing heat, relaxing bowels, expelling toxins, removing beverage, protecting liver, promoting cholagogue, reducing blood fat and cholesterol, improving renal functions, defying age and resisting oxidation.

Description

[0001] technical field [0002] The invention relates to the technical field of food processing, in particular to a rhubarb beverage and a preparation method thereof. Background technique [0003] In today's life, drinking beverages is not only a drink that children like, but adults and old people are gradually included in the ranks of drinking beverages. Beverages are already an indispensable consumer product in daily life. The pace of modern life is fast, and people often bear With huge work and life pressure, it is easy to cause symptoms such as anxiety, restlessness, decreased sleep quality, and decreased immunity. Different groups of people have different performance requirements for beverages, so it is imperative to produce beverage products with different performance requirements to meet the needs of different groups of people! [0004] Most of the formula ratios of beverages currently on the market are unreasonable and cannot meet the needs of some special groups of...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L1/30A23L33/105
CPCA23L2/02A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/2124
Inventor 韦中祥
Owner WUHU JINYING MACHINERY SCI & TECH DEV
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