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Functional plant beverage and producing method thereof

A plant beverage, functional technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of dietary structure destruction, poor physical health, eating disorders, etc. Light aroma, cooling effect

Inactive Publication Date: 2016-04-20
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Eating functional foods with health care and disease prevention effects can significantly prevent and treat some chronic diseases, but currently there are few health foods that people can choose from on the market that can prevent and treat diseases
my country's traditional dietary customs are mainly plant-based foods. However, with the improvement of living standards, healthy dietary structures are destroyed, resulting in eating disorders and poor health. Therefore, the development of functional health care foods has become a trend

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A functional plant beverage, which is prepared from the following raw materials in parts by weight: 22 parts of yangxincai extract, 13 parts of germinated corn germ extract, 13 parts of germinated mung bean germ extract, 18 parts of germinated wheat germ extract, 11 parts of germinated oat germ extract, 13 parts of germinated red rice germ extract, 0.01 part of aspartame, 0.01 part of stevioside, 0.03 part of A-K sugar, 0.06 part of citric acid, 0.02 part of sodium citrate, 0.02 part of potassium sorbate .

Embodiment 2

[0020] A functional plant beverage, which is prepared from the following raw materials in parts by weight: 20 parts of yangxincai extract, 10 parts of germinated corn germ extract, 12 parts of germinated mung bean germ extract, 15 parts of germinated wheat germ extract, 10 parts of germinated oat germ extract, 10 parts of germinated red rice germ extract, 0.01 part of aspartame, 0.01 part of stevioside, 0.03 part of A-K sugar, 0.06 part of citric acid, 0.02 part of sodium citrate, 0.02 part of potassium sorbate .

Embodiment 3

[0022] A functional plant beverage, which is prepared from the following raw materials in parts by weight: 25 parts of yangxincai extract, 15 parts of germinated corn germ extract, 16 parts of germinated mung bean germ extract, 20 parts of germinated wheat germ extract, 12 parts of germinated oat germ extract, 15 parts of germinated red rice germ extract, 0.01 part of aspartame, 0.01 part of stevioside, 0.03 part of A-K sugar, 0.06 part of citric acid, 0.02 part of sodium citrate, 0.02 part of potassium sorbate .

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PUM

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Abstract

The invention relates to the technical field of foods, in particular to a functional plant beverage and a producing method thereof. The functional plant beverage is prepared from, by weight ratio, 20-25 parts of sedum aizoon L. extract, 10-15 parts of a germinated corn germ extracting solution, 12-16 parts of a germinated mung bean germ extracting solution, 15-20 parts of a germinated wheat germ extracting solution, 10-12 parts of a germinated oat germ extracting solution, 10-15 parts of germinated red rice germ extracting solution, 0.01 part of aspartame, 0.01 part of stevioside, 0.03 part of A-K sugar, 0.06 part of citric acid, 0.02 part of sodium citrate and 0.02 part of potassium sorbate. The functional plant beverage contains a variety of active substances having special physiological functions, the content of functional components in the extracting solutions can be increased to the most degree by adopting a germination and extraction method, and the functional plant beverage has cool, refreshing and good taste and is easily absorbed.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a functional plant beverage and a preparation method thereof. Background technique [0002] Eating functional foods with health care and disease prevention effects has a significant effect on the prevention and treatment of some chronic diseases, but there are few health foods that people can choose and can prevent and treat on the market. my country's traditional dietary customs are mainly plant-based foods. However, with the improvement of living standards, the healthy diet structure is destroyed, resulting in eating disorders and poor health. Therefore, the development of functional health care foods has become a trend. Nourishing cabbage is rich in alkaloids, oleanolic acid, sitosterol, flavonoids, carotene, vitamins, niacin, calcium, phosphorus, iron and other elements. It has the functions of nourishing the heart, calming the liver, lowering blood pressure, lowering blood fat...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L33/00
CPCA23L2/02A23L2/52A23V2002/00A23V2250/21A23V2200/30A23V2200/326A23V2200/302A23V2200/308A23V2200/324
Inventor 章清杞陈幼玉李晓燕郑宝东李美德杨帆
Owner FUJIAN AGRI & FORESTRY UNIV
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