Suaeda salsa beverage

A technology of Suaeda salsa and beverages, applied in plant raw materials, sugar-containing food ingredients, food preparation, etc., can solve the problems of not being produced and utilized, and achieve high practical value, easy-to-obtain raw materials, and simple preparation methods

Inactive Publication Date: 2015-12-16
WEIFANG YOURONG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Beverage is a kind of drink that people often drink. At present, there is no Suaeda salsa beverage on the market. Suaeda salsa beverage has important production and development value, but it has not been produced and utilized yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of Suaeda salsa beverage, by weight percentage, described beverage comprises the following components: 8% of Suaeda salsa, 15% of glucose, 70% of purified water, 5% of sodium bicarbonate and 2% of ethyl p-hydroxybenzoate .

[0019] Its preparation method comprises the following steps:

[0020] (1) Take fresh Suaeda salsa in proportion, cut off the root with scissors at 2 cm above the root, and rinse Suaeda salsa repeatedly with water until it does not contain impurities such as silt;

[0021] (2) Take the Suaeda salsa after rinsing, cut into sections, and press the juice to obtain the stock solution and solid slag;

[0022] (3) Put the solid slag in a container, add water 10 times the weight of the solid slag, soak for 30 minutes, heat at 70°C for 15 minutes, suction filter while it is hot, collect the extract, cool to room temperature, combine the original solution and the extracted liquid, to get Suaeda salsa juice;

[0023] (4) Boil the Suaeda salsa juice f...

Embodiment 2

[0025] A kind of Suaeda salsa drink, the beverage comprises the following components by weight percentage: 10% of Suaeda salsa, 10% of glucose, 75% of purified water, 2% of sodium bicarbonate and 3% of ethyl p-hydroxybenzoate .

[0026] Its preparation method comprises the following steps:

[0027] (1) Take fresh Suaeda salsa in proportion, cut off the root with scissors at 2 cm above the root, and rinse Suaeda salsa repeatedly with water until it does not contain impurities such as silt;

[0028] (2) Take the Suaeda salsa after rinsing, cut into sections, and press the juice to obtain the stock solution and solid slag;

[0029] (3) Put the solid slag in a container, add water 11 times the weight of the solid slag, soak for 33 minutes, heat at 72°C for 13 minutes, suction filter while it is hot, collect the extract, cool to room temperature, combine the original solution and the extract liquid, to get Suaeda salsa juice;

[0030] (4) Boil the Suaeda salsa juice for 9 minute...

Embodiment 3

[0032] A kind of Suaeda salsa beverage, by weight percentage, described beverage comprises the following components: 9% of Suaeda salsa, 12% of glucose, 75% of purified water, 3% of sodium bicarbonate and 1% of ethyl p-hydroxybenzoate .

[0033] Its preparation method comprises the following steps:

[0034] (1) Take fresh Suaeda salsa in proportion, cut off the root with scissors at 2 cm above the root, and rinse Suaeda salsa repeatedly with water until it does not contain impurities such as silt;

[0035] (2) Take the Suaeda salsa after rinsing, cut into sections, and press the juice to obtain the stock solution and solid slag;

[0036] (3) Put the solid slag in a container, add water 12 times the weight of the solid slag, soak for 35 minutes, heat at 74°C for 12 minutes, suction filter while it is hot, collect the extract, cool to room temperature, combine the original solution and the extract liquid, to get Suaeda salsa juice;

[0037] (4) Boil the above-mentioned Suaeda...

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PUM

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Abstract

The invention belongs to the technical field of beverage making, and in particular relates to a suaeda salsa beverage. The suaeda salsa beverage comprises the following components by weight percent: 8-10 percent of suaeda salsa, 10-15 percent of glucose, 70-75 percent of purified water, 2-5 percent of sodium bicarbonate and 1-3 percent of ethylparaben. In the invention, the preparation method is simple, and the raw materials used are easily obtained with low cost, so that the production cost is reduced. The suaeda salsa is rich in microelements, vitamins and multiple amino acids, and has functions of eliminating heat and food retention. Sodium ions in the beverage can supplement the body fluid. The suaeda salsa beverage disclosed in the invention can be absorbed by a human body more easily than water, can supplement physical strength in time, is rich in nutrients, and belongs to a rare health-care beverage with very high practical value.

Description

technical field [0001] The invention belongs to the technical field of beverage production, in particular to a Suaeda salsa beverage. Background technique [0002] Suaeda salsa (scientific name: Suaedasalsa), known as Suaeda salsa in Northeast China, called asparagus in Hebei, and Suaeda salsa in Inner Mongolia, is a plant of the genus Suaeda salsa in Chenopodiaceae. It is an annual herb, usually growing on the saline-alkali wasteland in the seashore and desert, and is a typical indicator plant of saline-alkali land. Suaeda salsa is the dominant species on the silt beach of the plain coast of more than 1,000 kilometers from the Xiuzhen River estuary at the junction of Sulu to the Yangtze River estuary along the Jiangsu coast. Suaeda salsa is distributed in Hebei, Qinghai, Shanxi, Zhejiang, Northeast China, Ningxia, Inner Mongolia, Shaanxi, Xinjiang, Jiangsu, Shandong, Gansu and other places in Europe, Asia, and mainland China, and grows at an altitude of 100 meters to 3,800...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/04A23L1/29A61K36/00A23L33/00
CPCA23L2/02A23L2/04A23L2/52A23V2002/00A61K36/00A23V2200/30A23V2200/32A23V2250/61
Inventor 王胜
Owner WEIFANG YOURONG IND
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