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Sugar-free momordica grosvenori drink and production method thereof

A production method, the technology of Luo Han Guo, applied in the field of beverage and food processing, can solve the problems of unbalanced nutrition, high energy intake, easy to get angry, etc., and achieve the effect of outstanding flavor, good stability and harmonious taste

Inactive Publication Date: 2015-04-22
邓小健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, sugary drinks are the majority of summer drinks, and the sweet taste has the effect of "tonifying, alleviating, and soothing". However, excessive intake of sugary drinks can easily lead to many problems such as excessive energy intake, unbalanced nutrition, and easy to get angry. The direct or indirect causes of the "three highs"

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Raw material and weight:

[0042] 70 parts of Luo Han Guo, 20 parts of Wuzhou Sangjisheng tea, 10 parts of green plum, 5 parts of Yin Bupleurum, 2 parts of lotus core, 2 parts of apple juice, 0.05 parts of malic acid, 0.05 parts of glacial acetic acid, 0.05 parts of sodium citrate, 0.05 parts of niacin parts, and the balance is purified water.

[0043] (2) Production method:

[0044] (1) Crush Wuzhou Sangjisheng tea, green plum, Yin Bupleurum and lotus core according to the weight and put them into the extraction tank, heat to 60-70°C and bake for 10-20 minutes, so that the traditional Chinese medicines of each component are fused with each other to coordinate Taste and remove foreign odors; then add water 10-15 times the total weight of the medicine, heat to 100°C and cook for 1-2 hours, when the temperature of the liquid medicine drops to 35-50°C, filter through a 120-mesh sieve, Obtain the extract for subsequent use;

[0045] (2) Add the medicinal dregs filter...

Embodiment 2

[0051] (1) Raw material and weight:

[0052] 75 parts of Luo Han Guo, 25 parts of Wuzhou Sangjisheng tea, 12 parts of green plum, 6 parts of Yin Bupleurum, 3 parts of lotus core, 3 parts of apple juice, 0.06 parts of malic acid, 0.06 parts of glacial acetic acid, 0.06 parts of sodium citrate, 0.06 parts of niacin parts, and the balance is purified water.

[0053] (2) Production method:

[0054] (1) Crush Wuzhou Sangjisheng tea, green plum, Yin Bupleurum and lotus core according to the weight and put them into the extraction tank, heat to 60-70°C and bake for 10-20 minutes, so that the traditional Chinese medicines of each component are fused with each other to coordinate Taste and remove foreign odors; then add water 10-15 times the total weight of the medicine, heat to 100°C and cook for 1-2 hours, when the temperature of the liquid medicine drops to 35-50°C, filter through a 120-mesh sieve, Obtain the extract for subsequent use;

[0055] (2) Add the medicinal dregs filter...

Embodiment 3

[0061] (1) Raw material and weight:

[0062] 78 parts of Luo Han Guo, 25 parts of Wuzhou Sangjisheng tea, 12 parts of green plum, 8 parts of Yin Bupleurum, 3 parts of lotus core, 3 parts of apple juice, 0.08 parts of malic acid, 0.08 parts of glacial acetic acid, 0.08 parts of sodium citrate, 0.08 parts of niacin parts, and the balance is purified water.

[0063] (2) Production method:

[0064] (1) Crush Wuzhou Sangjisheng tea, green plum, Yin Bupleurum and lotus core according to the weight and put them into the extraction tank, heat to 60-70°C and bake for 10-20 minutes, so that the traditional Chinese medicines of each component are fused with each other to coordinate Taste and remove foreign odors; then add water 10-15 times the total weight of the medicine, heat to 100°C and cook for 1-2 hours, when the temperature of the liquid medicine drops to 35-50°C, filter through a 120-mesh sieve, Obtain the extract for subsequent use;

[0065] (2) Add the medicinal dregs filter...

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PUM

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Abstract

The invention discloses a sugar-free momordica grosvenori drink and a production method thereof. The sugar-free momordica grosvenori drink is characterized by comprising the following raw materials in parts by weight: 70-80 parts of momordica grosvenori, 20-30 parts of Wuzhou parasitic loranthus tea, 10-15 parts of green plum, 5-10 parts of radices stellariae dichotomae, 2-4 parts of lotus seed, 2-4 parts of apple juice, 0.05-0.1 part of malic acid, 0.05-0.1 part of glacial acetic acid, 0.05-0.1 part of sodium citrate, 0.05-0.1 part of nicotinic acid and the balance of pure water. The sugar-free momordica grosvenori drink disclosed by the invention has the characteristics of removing heat to cool blood, regenerating body fluid and relieving cough, lubricating the intestines and expelling toxins, tendering the skin and beautifying, moistening lung for removing phlegm, increasing the appetite and generating unique taste.

Description

technical field [0001] The invention belongs to the field of beverage and food processing, and in particular relates to a sugar-free monk fruit drink and a production method thereof. Background technique [0002] Along with the raising of people's living standard and the raising of social health awareness, more and more people find that daily drinking of herbal tea plays an important role in their health. Following the three major categories of carbonated beverages, tea beverages, and fruit juice beverages, herbal tea has become a new category in the beverage industry, being accepted and sought after by more and more people, and has become the fashion trend of beverage consumption today. In China, herbal tea has a history of more than 1,000 years. It is a daily drink that is beneficial to human health and developed by the people in Lingnan area using edible plants as raw materials. Generally, sugary drinks are the majority of summer drinks, and the sweet taste has the effec...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 邓小健
Owner 邓小健
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