Pawpaw and Lycium Chinense juice

A technology of wolfberry juice and papaya, applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., to achieve the effect of simple and environmentally friendly preparation process

Inactive Publication Date: 2014-08-20
ANHUI PROVINCE CHIZHOU CITY SHIRONG LONGKANG FOODFACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is increasingly favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] A kind of papaya and wolfberry juice, which is composed of the following raw materials in parts by weight (Kg): 200 lemon juice, 50 papaya, 50 cherry, 10 royal jelly, 30 white vinegar, 20 hairtail fish, 20 kelp, 80 rice soup, 8 wolfberry, 5 chamomile, and 4 plum blossom , rosehip 5, Gynostemma pentaphyllum 3, Ou Shi Nan 3, Angelica dahurica 3, melon seeds 2, courgette root juice 5, food additive 6, sugar 50, appropriate amount of water:

[0014] The food additive is composed of the following raw materials in parts by weight (Kg): 30 milk, 20 eggs, 10 carrots, 20 barley seedlings, 4 Panax notoginseng, 4 barley straws, and an appropriate amount of water;

[0015] The preparation method of the food additive is to extract Panax notoginseng and barley straw with 5 times the amount of water, concentrate the extract for later use; beat out the egg liquid, put it into a container, stir it well, and after stirring well, add milk and put it into a pot , steamed in water; wash the...

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PUM

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Abstract

A pawpaw and Lycium Chinense juice comprises, by weight, 200-230 parts of a lemon juice, 50-60 parts of pawpaw, 50-60 parts of cherry, 10-15 parts of royal jelly, 30-40 parts of white vinegar, 20-30 parts of hairtail meat, 20-30 parts of sea-tangle, 80-100 parts of rice water, 8-10 parts of Lycium Chinense, 5-6 parts of Matricaria recutita, 4-5 parts of plum blossom, 5-6 parts of fructus rosae, 3-5 parts of Gynostemma pentaphylla, 3-5 parts of Calluna vulgaris, 3-5 parts of dahurian angelica root, 2-3 parts of melon seed and 5-6 parts of a Cogongrass rhizome juice. A preparation technology of the pawpaw and Lycium Chinense juice is simple and environmentally-friendly; the addition of the royal jelly, sea-tangle and the like in the preparation process makes the juice can beatify faces and moisten the intestinal tract; and the addition of the extracts of Lycium Chinense, Matricaria recutita, plum blossom, fructus rosae and the like makes the juice have very good beauty treatment and face nourishing efficacies and suitable for being drunk by most people.

Description

technical field [0001] The invention mainly relates to the technical field of beverages and preparation methods thereof, in particular to papaya and wolfberry juice. Background technique [0002] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is becoming more and more popular with consumers. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a preparation method of papaya and wolfberry juice. [0004] The present invention is achieved through the following technical solutions: a kind of papaya and wolfberry juice, which is composed of the following raw materials in parts by weight: 200-230 lemon juice, 50-60 papaya, 50-60 cherry, 10-15 royal jelly, 30-40 white vinegar, Fish meat 20-30, kelp 20-30, rice soup 80-100,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/30
CPCA23L2/02A23L33/105A23V2002/00A23V2250/21A23V2200/30A23V2200/318
Inventor 汪宏庆
Owner ANHUI PROVINCE CHIZHOU CITY SHIRONG LONGKANG FOODFACTORY
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