Maca solid beverage

A technology of solid beverage and maca, which is applied in the field of maca solid beverage and its preparation, can solve the problems of waste of nutrients, high price, lack of flavor, etc., and achieve the effect of pure taste, zero risk and good stability

Inactive Publication Date: 2015-06-03
SHENYANG YIRENBAO BIOCHEM PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cell wall of plant cells is a dense fibrous structure, so the nutrients such as protein in it are difficult to be effectively absorbed and utilized by the human body through general and practical methods
Even with traditional pulverization techniques, the plant cell walls cannot be completely broken
Therefore, in daily practice, the nutrients in maca are often wasted
[0004] In addition, in the beverage granules currently on the market, sweeteners such as sucrose, white granulated sugar, and glucose are added, which are not suitable for diabetics; Price is too high, because it can not be favored by diabetics

Method used

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  • Maca solid beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment provides a solid beverage and its preparation field, and in particular provides a maca solid beverage and a preparation method thereof.

[0027] Maca solid drink is composed of Maca extract, black tea extract, and sucralose, and each component is (mass fraction): Maca rhizome 50%-70%, black tea extract 29%-49%, sucralose 0~5%.

[0028] The method for preparing Maca solid drink is:

[0029] a, Maca rhizome is pulverized to make Maca powder;

[0030] b. Mix maca powder, black tea extract, and sucralose in proportion;

[0031] c. Filling, packaging, quality inspection, storage.

[0032] The aforementioned Maca solid beverage has the following components (mass fraction): 55%-65% of Maca rhizome, 34%-45% of black tea extract, and 0-5% of sucralose.

[0033] The specific components of the maca solid drink are (mass fraction): 60% of maca rhizome, 39% of black tea extract, and 1% of sucralose.

[0034] The maca powder used in this embodiment is specificall...

Embodiment 2

[0044] High-quality raw materials are selected according to the following mass fractions: 60% of maca rhizome, 39% of black tea extract, and 1% of sucralose.

[0045] Maca rhizome is preliminarily crushed with a coarse pulverizer to 100 mesh to make maca coarse powder. The maca coarse powder is ultrafinely pulverized by a high-pressure airflow mill, so that the maca particle size reaches 2000 meshes. At this time, the cell wall of the maca is opened, and the maca superfine powder is made.

[0046] After mixing the superfine maca powder obtained in the previous step with the selected black tea extract and sucralose for 20 minutes, the filling, packaging, quality inspection and storage of finished products are carried out.

[0047] This embodiment uses ultra-fine pulverization technology, the purpose of which is to open most of the cell walls of maca, so that the nutrients in the cell walls can directly contact the digestive system of the human body, so as to greatly improve the...

Embodiment 3

[0050]High-quality raw materials are selected according to the following mass fractions: 65% of maca rhizome, 34% of black tea extract, and 1% of sucralose.

[0051] Maca rhizome is preliminarily crushed with a coarse pulverizer to 100 mesh to make maca coarse powder. The maca coarse powder is ultrafinely pulverized by a high-pressure airflow mill, so that the maca particle size reaches 2500 mesh, and at this time, the cell wall of the maca is opened, and the maca superfine powder is made.

[0052] After mixing the superfine maca powder obtained in the previous step with the selected black tea extract and sucralose for 20 minutes, the filling, packaging, quality inspection and storage of finished products are carried out.

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Abstract

The invention discloses a maca solid beverage. The maca solid beverage consists of 60% of a maca extract, 39% of a red green extract and 1% of sucralose. A method for preparing the maca solid beverage comprises the following steps: crushing maca roots and stems, totally blending, filling, packing, inspecting quality and putting into storage. According to the maca solid beverage disclosed by the invention, the sucralose is taken as a sweetening agent; the sucralose is high in sweetness, pure in taste, good in stability, free of risk and free of heat, and is a safe cane sugar substitute product which causes no fluctuation of blood sugar and decayed tooth, so the maca solid beverage disclosed by the invention causes no series problems such as fat; meanwhile, the maca solid beverage is suitable for diabetics to drink and has the advantages of solving the problem of simplex beverages for the diabetics and overcoming the problem of lack of nourishments for the diabetics.

Description

technical field [0001] The invention relates to the field of a solid beverage and its preparation, and in particular provides a maca solid beverage and a preparation method thereof. Background technique [0002] From the early 1960s to the 1980s, the research on the botany and medicinal value of maca was gradually systematized, among which the effects of maca on improving fertility, improving sexual function, anti-cancer, anti-leukemia, and treating menopausal syndrome became the current trend. research hotspot and has been widely verified. Especially in recent years, with the continuous development of science, various factors such as serious environmental pollution, fast-paced life, overdrawn energy, high work pressure, bad living habits, and declining physical exercise have made sub-healthy people common in modern society. Maca's comprehensive and balanced nutrients and unique active substances can effectively strengthen the immune system and improve sub-health status, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/60A23L1/29A23L33/00
CPCA23L2/39A23L2/52A23L2/60A23V2002/00A23V2200/30A23V2200/328A23V2250/264
Inventor 狄学崑石中科王玉宝
Owner SHENYANG YIRENBAO BIOCHEM PROD
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