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Series Clinacanthus nutans functional beverage and preparation method thereof

A worry-free and functional technology, applied in the field of functional beverages and their preparation, can solve problems such as color change, bad smell, flocculation and precipitation, and achieve the effect of preventing dental caries

Active Publication Date: 2016-02-24
HARBIN INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The present invention aims at the processing technology of Uduncao functional drinks that have not been found at home and abroad at present, in order to solve the problems of flocculation and precipitation of Uduncao functional beverages, the color change of products and the problems of bad smell, and provide a series of Uduncao functions Sexual drink and preparation method thereof

Method used

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  • Series Clinacanthus nutans functional beverage and preparation method thereof

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specific Embodiment approach 1

[0047] Specific Embodiment 1: In this embodiment, the composition of the raw materials of Youduncao functional beverage is 0.16% to 4% of Youtuncao or 0.001% to 0.02% of Youtuncao water extraction enzymatic hydrolyzate, Zhanyoutuncao 0.5% to 1.5% of the mass of embedding agent, 2.5% to 5% of the mass of Youtun grass, enzymes, 0.005% to 0.02% of vitamin C, 0.08% to 0.25% of citric acid, 0.02% to 0.1% of Stabilizer, 0.005%~0.025% potassium salt, 0.02%~0.1% sodium salt, 0.004%~0.05% calcium salt, 0.002%~0.006% magnesium salt, 10%~15% fruit juice, 0.005%~ 0.03% food flavor, 5%-8% sweetener and the rest of purified water; wherein the embedding agent is β-cyclodextrin, and the enzyme is protease, pectinase, tannase one or a mixture of several.

specific Embodiment approach 2

[0048] Specific implementation mode 2: The raw materials of Youduncao functional beverage in this embodiment are composed of 10% to 20% of Youtuncao water extraction enzymatic hydrolyzate, 0% to 24% sweetener, Zhanyoutuncao 0.5% to 1.5% of the mass of embedding agent, 2.5% to 5% of the mass of Youtun grass, enzymes, 0.02% to 0.1% of vitamin C, 0.02% to 0.2% of citric acid, 0.02% to 0.1% of stabilizer, 0.005% to 0.03% food flavor and the rest of purified water; wherein the embedding agent is β-cyclodextrin, and the enzyme is one or more of protease, pectinase and tannase The mixture of species, the sweetener is one or more mixtures of sucralose, acesulfame potassium, maltitol and erythritol.

specific Embodiment approach 3

[0049] Embodiment 3: This embodiment differs from Embodiment 1 or Embodiment 2 in that the embedding agent is used in the process of extracting the aqueous solution of C. japonica.

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Abstract

The invention relates to a series Clinacanthus nutans functional beverage and a preparation method thereof, belongs to the technical field of food processing, and aims to solve the problems of flocculation precipitation of the Clinacanthus nutans functional beverage, color changes of tea soup and bad smell of the tea soup. The series Clinacanthus nutans functional beverage disclosed by the invention comprises Clinacanthus nutans aqueous extract enzymatic hydrolysate, vitamin C and varied minerals, and plant water solubility extracts or active substances can also be added. The preparation method comprises the following steps of firstly, preparing Clinacanthus nutans powder, compounding a Clinacanthus nutans aqueous solution, adding beta-cyclodextrin, adjusting the pH of the systems, then performing enzymolysis treatment, then adding various active substances, performing homogenizing treatment, and then performing disinfection so as to obtain the series Clinacanthus nutans functional beverage. The prepared series Clinacanthus nutans functional beverage disclosed by the invention can still keep clear and transparent after being preserved for 9 months at normal atmospheric temperature after disinfection, the smell has delicate fragrance, and the series Clinacanthus nutans functional beverage can have the effects of regulating the balance of body fluid and improving hypoxia resistance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a series of functional beverages made of Herba Youtuncao as raw materials and a preparation method thereof. Background technique [0002] Sorrow Dungrass is the whole plant of Clinacanthus nutans (Burm.F.) Lindau in the family Acanthaceae (Acanthaceae), which belongs to the genus Acanthus nutans. , Sabah snake grass, soft thorn grass, etc. It grows in low-altitude sparse forests or shrubs, and is widely distributed in Malaysia, Indonesia, Thailand, and southern to southwestern my country such as Guangdong, Guangxi, and Yunnan. In recent years, the grass has become popular in Southeast Asian countries. The reason is that local cancer patients in Malaysia found that eating the grass has considerable anti-tumor effects. This report has attracted the attention of medical researchers from all over the world, and a series of studies have been carried out on it. Scholars at home...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/10A23L33/105A23L33/15
CPCA23L2/02A23L2/52A23V2002/00A23V2200/30A23V2250/032A23V2250/21A23V2250/708
Inventor 杜明冯立婷王聪石璞洁樊凤娇涂茂林谭晓怡
Owner HARBIN INST OF TECH
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