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Low-sugar black garlic flower beverage and preparation method thereof

A technology of black garlic and flowers, applied in food preparation, food ingredients containing natural extracts, food science and other directions, can solve the problems of insignificant health care effect, single fruit juice beverage, huge impact, etc., and achieve unique and excellent flavor and nutritional value. The effect of enriching and increasing resistance

Active Publication Date: 2014-08-06
潘炳永
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Long-term drinking of carbonated beverages is very likely to cause obesity and diabetes; phosphoric acid in carbonated beverages will imperceptibly affect human bones, leading to osteoporosis; carbonated beverages affect the body's absorption of calcium ions, long-term drinking can easily lead to calcium deficiency It has a huge impact on young children in the growth and development period
But fruit juice beverages are mostly single, and the health care effect on human body is not obvious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Raw material ratio

[0034] The composition of raw materials for making the low-sugar black garlic flower beverage is as follows in parts by weight: 5 parts of black garlic extract; 5 parts of honeysuckle extract; 10 parts of peony stamen extract; 5 parts of rose extract; 3 parts of chrysanthemum extract; Maca extract 2 parts; honey 2 parts; white rice vinegar 0.8 parts; maltodextrin 3 parts; xylitol 0.75 parts; malic acid 0.02 parts; citric acid 0.01 parts; β-cyclodextrin 0.02 parts; carboxymethyl cellulose Sodium plain 0.05 part; Sodium tripolyphosphate 0.1 part.

[0035] 2. Preparation process

[0036] (1) Soak black garlic, honeysuckle, peony stamens, roses, chrysanthemums and Maca in water respectively, soak for 8 hours at 55 °C, collect the infusion after soaking, so as to obtain the extraction of the above raw materials liquid; according to the volume ratio of raw material quality and water (g / ml), black garlic: water = 1: 20; honeysuckle: water = 1: 15; peo...

Embodiment 2

[0042] 1. Raw material ratio

[0043] The raw materials for making the low-sugar black garlic flower drink are as follows in parts by weight: 8 parts of black garlic extract; 6 parts of honeysuckle extract; 15 parts of peony stamen extract; 7 parts of rose extract; 4 parts of chrysanthemum extract; Maca extract 3 parts; honey 4 parts; white rice vinegar 0.9 part; maltodextrin 3 parts; xylitol 0.9 part; malic acid 0.035 part; citric acid 0.02 part; β-cyclodextrin 0.025 part; Sodium plain 0.15 part; Sodium tripolyphosphate 0.15 part.

[0044] 2. Preparation process

[0045] (1) Soak black garlic, honeysuckle, peony stamens, roses, chrysanthemums and Maca in water respectively, soak for 5 hours at a temperature of 70 ° C, and collect the infusion after soaking, so as to obtain the extraction of the above raw materials liquid; according to the volume ratio of raw material quality and water (g / ml), black garlic: water = 1: 30; honeysuckle: water = 1: 22; peony stamen: water = 1: ...

Embodiment 3

[0051] 1. Raw material ratio

[0052] The composition of the raw materials for making the low-sugar black garlic flower beverage is as follows in parts by weight: 10 parts of black garlic extract; 8 parts of honeysuckle extract; 20 parts of peony stamen extract; 10 parts of rose extract; 5 parts of chrysanthemum extract; Maca extract 5 parts; honey 5 parts; white rice vinegar 1 part; maltodextrin 3 parts; xylitol 1 part; malic acid 0.05 parts; citric acid 0.03 parts; β-cyclodextrin 0.03 parts; carboxymethyl cellulose Sodium plain 0.25 part; Sodium tripolyphosphate 0.2 part.

[0053] 2. Preparation process

[0054] (1) Soak black garlic, honeysuckle, peony stamens, roses, chrysanthemums and Maca in water respectively, soak for 3 hours at a temperature of 85°C, and collect the infusion after soaking to obtain the extracts of the above raw materials ;According to the volume ratio of raw material quality and water (g / ml), black garlic: water = 1: 40; honeysuckle: water = 1: 30; ...

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PUM

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Abstract

The invention discloses a low-sugar black garlic flower beverage and a preparation method thereof. The low-sugar black garlic flower beverage is prepared from the following raw materials: a black garlic extract, a honeysuckle extract, a peony stamen extract, a rose extract, a chrysanthemum extract, a maca extract, bee honey, white rice vinegar, maltodextrin, xylitol, malic acid, citric acid, beta-cyclodextrin, sodium carboxymethylcellulose and sodium tripolyphosphate. The preparation method comprises the technological steps of preparation of a water extraction solution, batching of the raw materials, homogenization, filtration, canning and sterilization. The beverage is rich in nutrients, has low sugar and low heat and has a relatively good health care effect. The preparation method is simple in process as well as simple and convenient to operate.

Description

technical field [0001] The invention relates to a low-sugar black garlic flower drink and a preparation method thereof. Background technique [0002] At present, most of the beverages sold on the market are fruit juice drinks and carbonated drinks. Carbonated drinks are soft drinks filled with carbon dioxide gas, which is what we often call soda in our lives. Long-term drinking of carbonated beverages is very likely to cause obesity and diabetes; phosphoric acid in carbonated beverages will imperceptibly affect human bones, leading to osteoporosis; carbonated beverages affect the body's absorption of calcium ions, long-term drinking can easily lead to calcium deficiency It has a huge impact on young children in the growth and development period. And fruit juice drinks are mostly relatively single, and the health care effect to human body is not obvious. As people's requirements for health, safety and nutrition are increasing day by day, the research on plant compound func...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/60A23L1/09A23L1/212A23L19/00
CPCA23L2/02A23L2/52A23L2/56A23L2/60A23L29/30A23V2002/00A23V2250/21A23V2250/6422A23V2200/16
Inventor 潘炳国张仁堂
Owner 潘炳永
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