Ginseng flower bud jujube health-care beverage and preparation method thereof

A technology of health drinks and flower buds, which is applied in the fields of ginseng flower buds and jujube health drinks and their preparation, and health drinks and their preparations. It can solve the problems of safety of formula ingredients, low stability, increased negative effects on the human body, and inconvenient production process. Control and other issues, to achieve the effect of enhancing human immunity, improving people's health level, and clear production process

Inactive Publication Date: 2017-01-11
CHANGCHUN VOCATIONAL INST OF TECH CHANGCHUN FINANCIAL SCHOOL OF CHANGCHUN VOCATIONAL & TECHN EDUCATION CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the ginseng flower will have a great bitter taste after being decocted in water, but the method disclosed in the patent of the present disclosure does not solve this drawback
In addition, the added vitamin C itself has a sour taste, which will make the drink more sour, and if the amount is too large, it may have a greater negative effect on the human body.
[0008] In summary, the above-mentioned similar products and preparation methods have problems such as single nutrition, imperfect production formula, unclear production process, inconvenient production process control, and low safety and stability of formula ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0038] Step 1: the preparation of ginseng flower bud extract, the steps are as follows:

[0039] Mix dry ginseng flower buds and purified water at a ratio of 1:200, decoct for 1.5 hours, and keep it in a slight boiling state. After decoction is completed, filter to remove residue, and take the extract for later use.

[0040] Step 2: the preparation of jujube extract, the steps are as follows:

[0041] Mix the jujube with purified water at a ratio of 1:50, decoct the whole jujube for 1.5 hours, and keep it boiling.

[0042] Step 3: Finished product preparation, the steps are as follows:

[0043] The extraction solution of step 1 and the extraction solution of step 2 are mixed with auxiliary materials, and the following is the formula of raw materials:

[0044] Ginseng flower bud extract 10%, jujube extract 75%, white sugar 6%, rock sugar 7%, taurine 0.6%, vitamin C 0.5%, vitamin B 2 0.5%, CMC 0.1%, potassium sorbate 0.3%, and finally sterilized and canned to get the finishe...

specific Embodiment 2

[0046] Step 1: the preparation of ginseng flower bud extract, the steps are as follows:

[0047] Mix dry ginseng flower buds and purified water at a ratio of 1:200, decoct for 1.5 hours, and keep it in a slight boiling state. After decoction is completed, filter to remove residue, and take the extract for later use.

[0048] Step 2: the preparation of jujube extract, the steps are as follows:

[0049] Mix the jujube with purified water at a ratio of 1:50, decoct the whole jujube for 1.5 hours, and keep it boiling.

[0050] Step 3: Finished product preparation, the steps are as follows:

[0051] The extraction solution of step 1 and the extraction solution of step 2 are mixed with auxiliary materials, and the following is the formula of raw materials:

[0052] Ginseng flower bud extract 30%, jujube extract 60%, white sugar 4%, rock sugar 4%, taurine 0.6%, vitamin C 0.5%, vitamin B 2 0.5%, CMC 0.1%, potassium sorbate 0.3%, and finally sterilized and canned to get the finishe...

specific Embodiment 3

[0054] Step 1: the preparation of ginseng flower bud extract, the steps are as follows:

[0055] Mix dry ginseng flower buds and purified water at a ratio of 1:200, decoct for 1.5 hours, and keep it in a slight boiling state. After decoction is completed, filter to remove residue, and take the extract for later use.

[0056] Step 2: the preparation of jujube extract, the steps are as follows:

[0057] Mix the jujube with purified water at a ratio of 1:50, decoct the whole jujube for 1.5 hours, and keep it boiling.

[0058] Step 3: Finished product preparation, the steps are as follows:

[0059] The extraction solution of step 1 and the extraction solution of step 2 are mixed with auxiliary materials, and the following is the formula of raw materials:

[0060] Ginseng flower bud extract 35%, jujube extract 55%, white sugar 5%, rock sugar 3%, taurine 0.6%, vitamin C 0.5%, vitamin B 2 0.5%, CMC 0.1%, potassium sorbate 0.3%, and finally sterilized and canned to get the finished ...

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PUM

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Abstract

The invention discloses a ginseng flower bud jujube health-care beverage and a preparation method thereof, the beverage has the advantages of sweet taste, rich nutrition, aging resistance and enhancement of the immunity of the human body. The preparation method comprises the following steps: 1, ginseng flower bud extract is prepared; 2, jujube extract is prepared; and 3, the ginseng flower bud extract prepared by the step 1 and the jujube extract prepared by the step 2 are mixed with auxiliary materials, and finally after sterilization and canning, a finished product is obtained.

Description

technical field [0001] The invention relates to the field of food, in particular to a health drink and a preparation method thereof, in particular to a ginseng bud jujube health drink and a preparation method thereof. Background technique [0002] Ginseng flower buds are the budded inflorescences of ginseng, which are rich in ginsenosides, and the total saponin content in them is more than 5 times that of ginseng roots, and does not contain ginsenoside Ro, which is easy to make people angry. [0003] Ginseng flower buds are treasures of precious medicinal materials in my country: they contain 20 kinds of saponin active substances, 17 kinds of amino acids, 11 kinds of trace elements, three kinds of anticancer active selenium and crude protein, etc. It can invigorate qi and activate blood, regulate endocrine, and promote metabolism. Compendium of Materia Medica records: Ginseng flowers are mild in nature, sweet and slightly bitter, and their nutritional value is 3.2 times hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/30A23L1/302A23L1/305
CPCA23L2/38
Inventor 曲勃翁连海刘建刘晓强刘金玉陈玉洁
Owner CHANGCHUN VOCATIONAL INST OF TECH CHANGCHUN FINANCIAL SCHOOL OF CHANGCHUN VOCATIONAL & TECHN EDUCATION CENT
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