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Corn juice beverage and processing method thereof

A corn juice and beverage technology, applied in the field of beverages, can solve the problems of zero nutritional value and negative value, and achieve the effect of good taste

Inactive Publication Date: 2014-06-04
刘禾青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most traditional beverages only meet people's needs in terms of taste, but in terms of nutritional value, most of them have zero value, and some even have negative value. Therefore, the production and development of functional beverages is the general trend to meet market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A corn juice beverage is characterized in that it is made up of the raw materials of following parts by weight:

[0018] Fresh corn kernels 80, rhubarb 3, Ganoderma lucidum grass 4, β-carotene preparation 4, motherwort 2, lavender 5, salvia miltiorrhiza 3, chrysanthemum chrysanthemum 4, aralia leaves 3, spatholobus 2, Chuanqiong 3, white sugar 5, Nutritional additives 6;

[0019] The nutritional additive is composed of sausage lotus powder, loofah juice and maiden juice in a weight ratio of 2-3:2-4:3-5.

[0020] The processing method of described corn juice beverage is characterized in that comprising the following steps:

[0021] (1) Add rhubarb, ganoderma lucidum, β-carotene preparation, motherwort, lavender, salvia miltiorrhiza, chrysanthemum chrysanthemum, aralia leaves, spaghetti vine, and Chuanqiong into an appropriate amount of water, heat and extract to obtain an extract;

[0022] (2) Put the fresh corn kernels into the juicer to squeeze the juice to get corn ...

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PUM

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Abstract

The invention discloses a corn juice beverage and a processing method thereof. The corn juice beverage is prepared from the following raw materials by weight part: 60-80 of fresh corn grains, 3-5 of rhubarb, 2-4 of Rhinacanthus nasutus, 3-4 of a beta-carotene preparation, 2-3 of motherwort, 3-5 of lavender, 3-4 of Salvia miltiorrhiza, 2-4 of chrysanthemum morifolium, 1-3 of Song Muye, 2-4 of suberect spatholobus stem, 2-3 of Ligusticum wallichii, 4-6 of white granulated sugar, and 4-6 of a nutritional additive. According to the corn juice beverage and the processing method provided by the invention, corn is squeezed into juice, and then the juice is added into a beverage. Meanwhile, a plurality of traditional Chinese medicinal ingredients are added to the raw materials, so that the product not only has a good taste, but also can provide a variety of nutrients needed by the body, thus achieving the purposes of prevention and health maintenance.

Description

technical field [0001] The invention relates to a beverage, in particular to a corn juice beverage and a processing method thereof. Background technique [0002] With the improvement of living standards, people's requirements for food are also gradually increasing, and the food industry is developing towards the direction of integrating taste, health preservation and health care. Most traditional beverages only meet people's needs in terms of taste, but in terms of nutritional value, most of them have zero value, and some even have negative value. Therefore, the production and development of functional beverages is the general trend to meet market demand. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a corn juice beverage and a processing method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A corn juice beverage is characterized in that it is made up of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/30A23L33/10
CPCA23L2/02A23L2/52A23L33/105A23V2002/00A23V2250/21A23V2250/2124
Inventor 刘禾青
Owner 刘禾青