Rhizoma gastrodiae cola and making method thereof

A production method and technology of Gastrodia elata, applied in the field of Gastrodia cola, can solve the problems of slow extraction of medicinal ingredients, long soup storage time, poor nutritional value, etc., achieve good flavor and solve the effects of entrance irritation

Inactive Publication Date: 2016-08-17
TONGREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Gastrodia elata has a foul smell when eaten directly, which is unacceptable to most people. Most of the existing gastrodia elata is used for soaking in wine or stewing soup. The extraction is quite slow, and the nutrients in Gastrodia elata will be lost quickly in the environment of wine. For stewed soup, long-term stewing in soup above 95°C will cause the medicinal and nutritional value of Gastrodia elata to lose quickly. And the soup is stored for too long, the soup is easy to deteriorate, and the medicinal value and nutritional value of Gastrodia elata will be lost quickly, so the medicinal value and nutritional value of the stewed Tianma soup can not be fully utilized, so its drug effect is relatively poor. , the nutritional value has also become very poor, and there is also a faint unpleasant flavor that most people cannot accept

Method used

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  • Rhizoma gastrodiae cola and making method thereof
  • Rhizoma gastrodiae cola and making method thereof
  • Rhizoma gastrodiae cola and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of Gastrodia elata cola, the formula calculated in its 100mL is: Gastrodia elata liquid 15mL, white granulated sugar 3g, citric acid 0.03g, 10% cola essence 1mL, all the other are water Its preparation method comprises the following steps:

[0026] (1) Cleaning Gastrodia elata: Fresh Gastrodia elata is washed with tap water and brushed, washed and drained, and then washed with 0.2% NaClO 3 Soak in the solution for 2.5-2.7 minutes, wash and drain with tap water, and set aside;

[0027] (2) Extraction: Cut off the head and tail of Gastrodia elata soaked and drained in step (1), cut into strips with a kitchen knife or shredder, weigh 50g of Gastrodia elata strips and put them in a large beaker filled with 500ml of purified water , sealed with plastic wrap, placed in a constant temperature water bath at 85°C, and extracted for 115 minutes;

[0028] (3) Filtration: The extracted Gastrodia elata liquid is filtered through a funnel covered with multiple l...

Embodiment 2

[0033] Embodiment 2: a kind of Gastrodia elata cola, the formula calculated by its 100mL is: Gastrodia elata liquid 14.5mL, white granulated sugar 2.9g, citric acid 0.029g, 10% cola essence 0.95mL, its preparation method adopts the making among the embodiment 1 method prepared.

Embodiment 3

[0035] In order to further illustrate the beneficial effects of the present invention, the following test descriptions are carried out.

[0036] The sensory evaluation indicators of Tianma Cola include flavor, mouthfeel, uniformity, and viscosity. An evaluation team composed of five food science and engineering professionals conducted sensory evaluation on Gastrodia Ma Cola. The sensory evaluation standards of Gastrodia Ma Cola are shown in Table 1.

[0037] 1.1 Gastrodia elata cola single factor test

[0038] 1.1.1 Selection of the amount of Gastrodia elata preparation

[0039] Based on the preparation of 100mL gastrodia cola, add 5mL, 15mL, 25mL, 35mL, 45mL of Gastrodia elata preparation solution, and select the best amount of Gastrodia elata preparation solution according to sensory evaluation.

[0040] 1.1.2 Selection of white sugar addition amount

[0041] Based on the preparation of 100mL Gastrodia cola, add 1g, 2g, 3g, 4g, 5g of white sugar respectively, heat it i...

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PUM

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Abstract

The invention discloses Rhizoma gastrodiae cola and a making method thereof. The Rhizoma gastrodiae cola of 100 mL is formulated by 14.5-15.5 mL of Rhizoma gastrodiae liquid, 2.9-3.1 g of white granulated sugar, 0.029-0.031 g of citric acid, 0.95-1.05 mL of 10% cola essence and the balance of water. The making method includes: extracting, filtering, blending, mixing, homogenizing, filtering and sterilizing. Sensory score of a Rhizoma gastrodiae cola beverage can reach 81.2. The Rhizoma gastrodiae cola has good flavor, taste, uniformity and viscosity. Unpleasant flavor and stink smell of Rhizoma gastrodiae can be covered through white granulated sugar, citric acid and cola essence added in the cola; the cola has a healthcare function of Rhizoma gastrodiae and has good flavor of good cola; fresh Rhizoma gastrodiae filaments are disposed in a constant-temperature water bath pot at 85 DEG C for extracting for 115 min, so that the problem that medicinal ingredients and nutritional ingredients cannot be fully utilized during stewing and brewing in the prior art can be solved effectively.

Description

technical field [0001] The invention belongs to the technical field of Gastrodia elata cola, and relates to Gastrodia elata cola and a preparation method thereof. Background technique [0002] Gastrodia elata is a plant of Orchidaceae, and its dry tubers are used for medicinal purposes, also known as Shencao, Duyaozhi, Dingfengcao, Helicao, etc. In 1999, "Shen Nong's Materia Medica" listed Gastrodia elata as "red hemp" and listed it as top grade. Modern pharmacological studies have proved that Gastrodia elata has sedative effects, anti-syncope effects, analgesic effects, anti-inflammatory effects, anti-aging effects, and the effects of improving learning and memory, and has different effects on the higher nervous center and cardiovascular system. Used in combination with other Chinese herbal medicines, it can lower blood pressure and treat liver diseases. [0003] Gastrodia elata is rich in gastrodin, vanillin, protein, amino acid and trace elements. Its property is punge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/105
CPCA23L2/38A23V2002/00A23V2250/21
Inventor 李刚凤杨天友康明谭沙谢勇朱苗刘庆庆
Owner TONGREN UNIV
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