Mulberry solid beverage production method

A technology of solid drinks and production methods, applied in the direction of food science, etc., can solve the problems of few solid drinks and no solid drinks on the market, and achieve the effects of enhancing immunity, delaying aging, and improving cell activity

Inactive Publication Date: 2016-04-27
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the number of mulberry jujube series products developed in the health food market is gradually increasing, but the solid drinks developed with mulberry jujube as the main component have not yet appeared on the market, and there are still few solid drinks aimed at nourishing and strengthening the body and delaying aging

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 6 kg of harvested fresh mulberry jujube, 2 kg of fresh yam, and 1 kg of medlar are added to 1 kg of royal jelly after cleaning (royal jelly is prepared by mixing royal jelly and honey, and the percentage of its components is 10% royal jelly, 90% honey, homogenized with a homogenizer, crushed and then colloidally refined to make royal jelly), then put the prepared mulberry jujube, yam, medlar, and royal jelly into the reaction kettle, add water 3 times, Heating to 52°C, adding 1% papain, stirring at constant temperature for 3 hours, then degrading, filtering, dehydrating and drying, forming and packaging to make the mulberry jujube solid drink of the present invention.

Embodiment 2

[0021] 60 kg of harvested fresh mulberry dates, 20 kg of fresh yam, and 10 kg of medlar are added to 10 kg of royal jelly after cleaning (royal jelly is prepared by mixing royal jelly and honey, and the percentage of its components is 10% royal jelly, 90% honey, homogenized with a homogenizer, crushed and then colloidally refined to make royal jelly), then put the prepared mulberry jujube, yam, medlar, and royal jelly into the reaction kettle, add water 3 times, Heating to 42°C, adding 1% papain, stirring at a constant temperature for 3 hours, then degrading, filtering, dehydrating and drying, forming and packaging to make the mulberry jujube solid drink of the present invention.

Embodiment 3

[0023] 50 kg of harvested fresh mulberry jujube, 30 kg of fresh yam, and 10 kg of medlar are added to 10 kg of royal jelly after cleaning (royal jelly is prepared by mixing royal jelly and honey, and the percentage of its components is 10% royal jelly, 90% honey, homogenized with a homogenizer, crushed and then colloidally refined to make royal jelly), then put the prepared mulberry jujube, yam, medlar, and royal jelly into the reaction kettle, add water 3 times, Heating to 37°C, adding 1% papain, stirring at a constant temperature for 3 hours, then degrading, filtering, dehydrating and drying, forming and packaging to make the mulberry jujube solid drink of the present invention.

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PUM

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Abstract

The present invention discloses a mulberry solid beverage production method. The production method is characterized in that the mulberry solid beverage is prepared by the following steps: mulberries, Chinese yams, and Chinese wolfberry fruits are washed, royal jelly is added, the mixture is minced and ground into a pulp liquid, and then the pulp liquid is subjected to degradation, filtration, dehydration and drying, and molding and packaging to obtain the finished products. The mulberry solid beverage uses the mulberry component as a main component and combines components with the effects of nourishing and supplementing body, and promoting longevity, which can play a role in mutual coordinating and strengthening, and the effective functions of these natural substances on human health and longevity are played together. The mulberry solid beverage can nourish and strengthen body, improve cell activity, and delay aging, and has a highly efficient immune function in a long-term consumption.

Description

technical field [0001] The invention relates to the technical field of solid drinks, in particular to a method for producing a mulberry jujube solid drink. Background technique [0002] Sangzao is also called mulberry fruit, sugar mulberry, mulberry fruit, mulberry grain, civil and military fruit, silkworm fruit, etc. Wang Shixiong's "Suixiju Diet Spectrum" said: "Sangzao nourishes the liver and kidneys, congests blood, relieves thirst, sharpens joints, relieves alcohol poisoning, dispels rheumatism, improves ears and eyesight, calms the soul and calms the soul." Li Shizhen's "Compendium of Materia Medica" And Wang Ang's "Compendium of Materia Medica" has detailed records. Modern scientific testing proves that mulberries are rich in fructose, fruit acid, pectin, natural pigments, 7 kinds of vitamins such as Vc, B1, B2, and 16 kinds of trace elements and amino acids such as iron, calcium and zinc necessary for the human body. , eyesight, black hair, anti-aging, prevention a...

Claims

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Application Information

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IPC IPC(8): A23L2/39
Inventor 方华
Owner WEIHAI XINYI BIOLOGICAL TECH
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