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Fern, haw and siraitia grosvenorii composite particle beverage

A technology of composite granules and Luo Han Guo, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve the problems of inconspicuous, inconspicuous, and featureless products, so as to enhance the body's immunity, regulate Good effect on human body function and taste

Inactive Publication Date: 2016-05-04
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the beverages and foods currently available in the market only serve people’s needs to quench their thirst and relieve summer heat. For functional beverages, they are still in the primary processing stage, and their product functions are not prominent, obvious, and featureless.
In addition, many beverages currently add too much sucrose, which is not suitable for people with high blood fat, high blood sugar, obesity, etc. Therefore, it is the general trend to develop more products with complex health functions, good taste, low calories, and convenient consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A compound granule beverage of Bracken, Hawthorn and Monk Fruit, which is prepared from the following raw materials in weight percentage: 60% of bracken pulp, 18% of hawthorn juice, 12% of Luo Han Guo extract, and 10% of auxiliary material additives;

[0023] Wherein, the auxiliary material additive is made of the following auxiliary materials in parts by weight: 10 parts of white fungus and 6 parts of poria cocos; the specific preparation method is: respectively pulverize the auxiliary materials in the parts by weight into powder, pass through a 60-mesh sieve, and then mix well, Then add water according to the mass ratio of 1:1 to make a paste, which is the auxiliary material additive;

[0024] The bracken pulp is obtained by the following method: select fresh bracken with strong stems, fat and juicy, thick flesh, no rot, no insect damage, and no virus; after cleaning and removing impurities, cut into sections; put 80 ℃ in a citric acid solution with a mass fraction of...

Embodiment 2

[0029] A compound granule beverage of Bracken, Hawthorn and Monk Fruit, which is prepared from the following raw materials in weight percentage: 68% of bracken pulp, 15% of hawthorn juice, 10% of Luo Han Guo extract, and 7% of auxiliary material additives;

[0030] Wherein, the auxiliary material additive is made of the following auxiliary materials in parts by weight: 15 parts of white fungus and 9 parts of poria cocos; the specific preparation method is: respectively pulverize the auxiliary materials in the parts by weight into powder, pass through a 70-mesh sieve, and then mix well, Then add water according to the mass ratio of 1:1 to make a paste, which is the auxiliary material additive;

[0031] The bracken pulp is obtained by the following method: select fresh bracken with strong stems, fat and juicy, thick flesh, no rot, no insect damage, and no virus; after cleaning and removing impurities, cut into sections; put 83 ℃ in a citric acid solution with a mass fraction of ...

Embodiment 3

[0036] A compound granule beverage of bracken, hawthorn and monk fruit, which is prepared from the following raw materials in weight percentage: 75% of bracken pulp, 12% of hawthorn juice, 8% of monk fruit extract, and 5% of auxiliary material additives;

[0037] Wherein, the auxiliary material additive is made of the following auxiliary materials in parts by weight: 20 parts of white fungus, 12 parts of poria cocos; the specific preparation method is: respectively pulverize the auxiliary materials in the parts by weight into powder, pass through an 80-mesh sieve, and then mix well, Then add water according to the mass ratio of 1:1 to make a paste, which is the auxiliary material additive;

[0038] The bracken pulp is obtained by the following method: select fresh bracken with strong stems, fat and juicy, thick meat, no rot, no insect damage, and no virus; after cleaning and removing impurities, cut into sections; put 85 ℃ in a citric acid solution with a mass fraction of 0.7%...

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PUM

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Abstract

The invention relates to a fern, haw and siraitia grosvenorii composite particle beverage, and belongs to the field of food processing. The fern, haw and siraitia grosvenorii composite particle beverage is prepared from the following raw materials in percentage by weight: 60-75% of fern pulp, 12-18% of haw juice, 8-12% of a siraitia grosvenorii extracting solution and 5-10% of an auxiliary material additive, wherein the auxiliary material additive is paste obtained through the steps of crushing white funguses and poria cocos, adding water and decocting white fungus powder, poria cocos powder and the water. The beverage is prepared through the following steps of mixing the raw materials, and performing homogenizing, concentration, granulation, drying and packaging. The beverage is a functional instant type composite particle beverage which integrates the health-care functions of the fern, haws and siraitia grosvenorii, has the health-care efficacies of clearing heat, nourishing the lung, invigorating the stomach, promoting digestion, reducing blood pressure, reducing blood sugar, reducing blood lipid and the like, is good in flavor and low in heat quantity, and is especially suitable for crowds with high blood lipid, phlem-dampness constitutions and obesity to eat.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a bracken, hawthorn and monk fruit composite particle beverage. 【technical background】 [0002] With the development and progress of society and the improvement of people's living standards, people's desire for health and quality of life are getting higher and higher. At the same time, it is also a beverage and food that has certain health care functions for the body. However, the beverages and foods currently available in the market only serve people's needs to quench their thirst and relieve summer heat. As far as functional beverages are concerned, they are still in the primary processing stage, and their product functions are not prominent, obvious, and featureless. In addition, at present, many beverages add too much sucrose, which is not suitable for people with high blood fat, high blood sugar, obesity, etc. Therefore, it is the general trend to develop more products with...

Claims

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Application Information

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IPC IPC(8): A23L2/395A23L33/10
CPCA23L2/395A23V2002/00A23V2200/30A23V2200/314A23V2200/32A23V2200/326A23V2200/328A23V2200/324A23V2200/14
Inventor 黄娇丽苏仕林欧阳秋飞班燕冬陈庆金麦馨允
Owner BAISE UNIV
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