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A mulberry beverage and mulberry technology, applied in the food field, can solve problems such as difficulty in meeting consumers' long-term consumption needs, loss of dietary fiber, poor taste, etc., and achieve the effects of improving human immunity, delaying aging, and having unique taste.
Inactive Publication Date: 2015-12-09
许五妮
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[0005] Mulberry matures from April to June every year. Due to the freshness, storage, transportation and flavor maintenance of fresh fruits, it is difficult to meet the long-term consumption needs of consumers.
Domestic patent 200410044892.1 discloses a kind of mulberry drink, after the mulberry is pulverized, it is filtered with gauze to remove the residue, and then mixed with citric acid, vitamin C, etc. to make a drink. The drink has a serious loss of dietary fiber and poor taste
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Embodiment 1
[0024] A mulberry beverage is made from the following components by weight: 50 parts of fresh mulberries, 10 parts of fresh perilla leaves, 5 parts of bayberry, 5 parts of rock sugar, 5 parts of fresh osmanthus, 4 parts of wax gourd powder, 5 parts of honeysuckle, 5 parts of licorice, 2 parts of black tea, 0.5 parts of watermelon polysaccharide, 0.2 parts of Chinese prickly ash, 2 parts of pomegranate seeds, 2 parts of sorghum root, 2 parts of schisandra, 2 parts of purple sweet potato leaves, 2 parts of malt, 2 parts of almonds, 2 parts of jujube seeds , 2 parts lychee seeds, 2 parts cloves, 2 parts angelica, 2 parts banana peels, 2 parts loquat leaves, 2 parts water chestnut leaves, 2 parts camellias, 2 parts rape blossoms, 2 parts sunflower seeds, 2 parts kelp, purified water 1000 copies.
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Abstract
A mulberry beverage is characterized by being prepared from following components, by weight, 50 parts of fresh mulberries, 10 parts of fresh perilla leaves, 5 parts of waxberries, 5 parts of rock candy, 5 parts of fresh sweet osmanthus, 4 parts of wax gourd powder, 5 parts of honeysuckles, 5 parts of radix glycyrrhizae, 2 parts of black tea, 0.5 parts of watermelon polysaccharide, 0.2 parts of Chinese prickly ash, 2 parts of pomegranate seeds, 2 parts of sorghum roots, 2 parts of schisandra chinensis, 2 parts of sweet potato leaves, 2 parts of malt, 2 parts of almonds, 2 parts of date pits, 2 parts of litchi seeds, 2 parts of cloves, 2 parts of radix angelicae, 2 parts of banana skin, 2 parts of folium eriobotryae leaves, 2 parts of water chestnut leaves, 2 parts of camellia japonica, 2 parts of rape flowers, 2 parts of basella alba seeds, 2 parts of kelp and 1000 parts of pure water. The mulberry beverage is prepared from natural plant components and through a traditional cooking process. The mulberry beverage mainly achieves functions by means of active components in the mulberries, so that the beverage can significantly improve body immunity, has the effects of delaying senility and nourishing and beautifying face, and has a unique taste.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a mulberry beverage and a preparation method thereof. Background technique [0002] Mulberry has the function of strengthening the spleen and stomach and helping digestion. Mulberry contains nutrients such as tannic acid, fatty acid, malic acid, etc., which can promote the digestion of fat, protein and starch. Therefore, it has the effect of strengthening the spleen and stomach and helping digestion. of diarrhea. [0003] Mulberry has the beauty function of black hair. In addition to containing a lot of nutrients needed by the human body, mulberry also contains black hair element, which can make the hair black and shiny, so it can be used for beauty. [0004] Mulberries can prevent vascular sclerosis, and mulberries contain tannic acid, malic acid, vitamin C and fatty acids. The fatty acids contained therein are mainly linoleic acid, oleic acid, palmitic acid, stearic acid, linole...
Claims
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Application Information
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