Peach blossom-flavored herba opuntiae-herba portulacae compound beverage and preparation method thereof
A technology of cactus and purslane, which is applied in the field of peach-flavored cactus and purslane composite beverage and its preparation, can solve problems such as unfavorable health, waste, waste of resources, etc. Aromatic effect
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[0040] The preparation method of described a kind of peach blossom flavor cactus purslane compound drink, comprises the following steps:
[0041] Step 1. Prepare cactus juice
[0042] a. Take the cactus and remove the thorns and clean it, then separate the cactus skin and meat to obtain the cactus skin and cactus meat, and set aside;
[0043]b. mash the cactus skin obtained in step a, then extract for 2-4 hours with an ethanol solution that is 10-14 times the weight of the cactus skin, the mass concentration of the ethanol solution is 90%, and the extraction temperature is 36-40°C. filtering after extracting to obtain cactus skin extract, and then concentrating the cactus skin extract to no solvent to obtain cactus skin extract, which is set aside;
[0044] c. Put the cactus meat obtained in step a into a beater, and add water that is 4-8 times the weight of the cactus meat in the beater, open the beater for beating for 6-10min, and pass through a 40-mesh sieve after beating ...
Embodiment 1
[0060] A peach blossom-flavored cactus and purslane compound beverage is prepared from the following raw materials in parts by weight: 25 parts of cactus juice, 25 parts of purslane juice, 16 parts of maltose, 10 parts of peach blossom dew, 4 parts of ginger juice, and 0.14 parts of malic acid 0.14 parts of sodium citrate, 0.02 parts of guar gum and 100 parts of water;
[0061] The cactus juice is prepared by mixing the extracted extract of cactus skin and the cactus gravy obtained by adding water and beating the cactus meat;
[0062] The purslane juice is prepared by mixing the extract of purslane root and the purslane raw juice obtained by adding water and beating the stems and leaves of purslane;
[0063] The peach blossom dew is a peach blossom distillate obtained by collecting dried peach blossom petals through steam distillation;
[0064] The ginger juice is prepared by squeezing and filtering ginger and adding water three times the weight of the filtrate.
[0065] The...
Embodiment 2
[0083] A peach blossom-flavored cactus and purslane compound drink is prepared from the following raw materials in parts by weight: 30 parts of cactus juice, 30 parts of purslane juice, 21 parts of maltose, 11 parts of peach blossom dew, 6 parts of ginger juice, and 0.21 parts of malic acid 0.21 parts of sodium citrate, 0.03 parts of guar gum and 110 parts of water;
[0084] The cactus juice is prepared by mixing the extracted extract of cactus skin and the cactus gravy obtained by adding water and beating the cactus meat;
[0085] The purslane juice is prepared by mixing the extract of purslane root and the purslane raw juice obtained by adding water and beating the stems and leaves of purslane;
[0086] The peach blossom dew is a peach blossom distillate obtained by collecting dried peach blossom petals through steam distillation;
[0087] The ginger juice is made by squeezing and filtering ginger and adding water 4 times the weight of the filtrate.
[0088] The preparatio...
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