Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing talinum crassifolium tea beverage

A native ginseng and native technology, applied in the field of native ginseng tea beverage and preparation thereof, can solve the problems of difficult storage, difficult flavor, easy browning in color and the like, and achieve the effects of preventing easy browning, anti-oxidation, and simple process

Inactive Publication Date: 2016-07-06
董爱文
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the tea fruit beverage has the disadvantages of being difficult to store, easy to brown in color, easy to precipitate, and difficult to preserve the flavor of the fruit juice beverage, which increases the difficulty for the processing of the fruit juice beverage.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 100 kg of Catechua multiflora fruit and add 340 L of water to mix, and use a homogenizer to perform mechanical homogenization at low speed for 20 minutes to obtain 400 L of homogenate. Peel and wash the selected high-quality fresh and tender soil ginseng leaves and fleshy roots, dry them, and chop them into pieces with a knife for later use. Add 40 kg of chopped native ginseng to 400 L of water and 6 kg of sucrose, heat to 60°C and decoct for 50 minutes, filter twice through three layers of gauze, and cool to room temperature to obtain 200 L of native ginseng extract. Add 20kg of food-grade decolorizing activated carbon to 200L of native ginseng extract to decolorize for 20 minutes, filter twice with three layers of gauze to obtain 180L of native ginseng refined liquid. Filter 100L homogenate with three layers of gauze twice to obtain 85L of filtrate, add 180L of native ginseng liquid for mixing, add 75g of citric acid and 160g of edible essence, stir and season fo...

example 1

[0030] Take 100 kg of Catechua multiflora fruit and add 340 L of water to mix, and use a homogenizer to perform mechanical homogenization at low speed for 20 minutes to obtain 400 L of homogenate. Peel and wash the selected high-quality fresh and tender soil ginseng leaves and fleshy roots, dry them, and chop them into pieces with a knife for later use. Add 40 kg of chopped native ginseng to 400 L of water and 6 kg of sucrose, heat to 60°C and decoct for 50 minutes, filter twice through three layers of gauze, and cool to room temperature to obtain 200 L of native ginseng extract. 100L of the homogenate was filtered through three layers of gauze for 2 times to obtain 85 L of filtrate, 200 L of soil ginseng extract was added thereto for mixing, 20 kg of food-grade decolorizing activated carbon was added to carry out decolorization for 20 minutes, three layers of gauze were filtered twice to obtain 180 L of filtrate, and then Add 75g of citric acid and 160g of edible essence, sti...

example 2

[0032]Take 100 kg of Catechua multiflora fruit and add 340 L of water to mix, and use a homogenizer to perform mechanical homogenization at low speed for 20 minutes to obtain 400 L of homogenate. Peel and wash the selected high-quality fresh and tender soil ginseng leaves and fleshy roots, dry them, and chop them into pieces with a knife for later use. Add 40 kg of chopped native ginseng to 400 L of water and 6 kg of sucrose, heat to 60°C and decoct for 50 minutes, filter twice through three layers of gauze, and cool to room temperature to obtain 200 L of native ginseng extract. 100L of the homogenate was filtered through three layers of gauze for 2 times to obtain 85 L of filtrate, 200 L of soil ginseng extract was added thereto for mixing, 40 kg of food-grade decolorizing activated carbon was added to carry out decolorization for 20 minutes, three layers of gauze were filtered twice to obtain 180 L of filtrate, and then Add 75g of citric acid and 160g of edible essence, stir...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of the native ginseng tea beverage, which comprises the following steps: using native ginseng and ripe catechu catechua fruit, adding appropriate amount of water for mechanical homogenization, filtering to remove slag, seasoning, instant sterilization and canning to obtain the fruit and vegetable compound beverage. The invention can make full use of a large number of nourishing and strengthening substances in the leaves and roots of ginseng and the anti-oxidation pigment substances in the fruit of the catechu tea. The beverage prepared by this method has the functions of strengthening the spleen and moistening the lungs, relieving cough, and regulating menstruation. Since the fruit of the multiflora catechu tea contains a large amount of antioxidant substances, the method can effectively prevent problems such as easy browning of beverage color and luster, and ensure that the product has a certain antioxidant effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a native ginseng tea beverage and a preparation method thereof. Background technique [0002] Soil ginseng, also known as: cotinus orchid, soil ginseng, blessing ginseng, Shenshihua, cooking flower, false ginseng, ginseng grass, soil Korean ginseng, water ginseng, purple ginseng, etc. It belongs to the central seed order and is an annual of the family Portulaca oleracea or perennial herb. Plants glabrous, 30-100 cm tall. The main root is thick and conical, with a few branches, the bark is dark brown, and the section is milky white. Stem erect, fleshy, base nearly woody, ± branched, terete, sometimes grooved. Leaves alternate or nearly opposite, short-stalked or nearly sessile, leaves slightly fleshy, obovate or obovate-oblong-elliptic, 5-10 cm long, 2.5-5 cm wide, apex acute, sometimes slightly concave, short Pointed, base narrowly cuneate, margin entire. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/72A23L33/10A23L33/105A23F3/34
CPCA23L2/02A23F3/34A23L2/52A23L2/72A23V2002/00
Inventor 董爱文姚姝凤成江卜晓英何艳群
Owner 董爱文
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com