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Crocus sativus solid beverage and preparation method thereof

A technology of solid beverage and saffron, which is applied to the functions of food ingredients, food science, applications, etc., can solve the problems of high production cost, loss of active ingredients, unfavorable environmental protection, etc., and achieve the effects of reduced quality, convenient drinking, and convenient carrying

Inactive Publication Date: 2017-02-15
梁伟池
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this extraction and concentration process, the saffron undergoes multiple times of pressurized decoction and extraction, and long-term concentration and drying. The active ingredients in the saffron will be heated for a long time, which will cause a large loss of active ingredients. During the extraction process, a large amount of waste water and waste gas are generated, which is not conducive to environmental protection. At the same time, the production cost of eliminating waste water and waste gas will be higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The saffron solid drink of the present implementation, calculated by the number of parts, includes the following ingredients: 120 parts of saffron, 80 parts of dried monk fruit, 40 parts of ginseng, 50 parts of almond, 25 parts of honeysuckle and 15.75 parts of sweetener;

[0023] The preparation method of described saffron solid beverage, carries out according to the following steps:

[0024] 1) The first drying: drying saffron, dried Luo Han Guo, ginseng, almond and honeysuckle;

[0025] 2) Superfine crushing: the dried saffron, dried Luo Han Guo, ginseng, almond and honeysuckle are respectively crushed by superfine crushing equipment until 90.0% of the particles have a particle size of ≤25 μm;

[0026] 3) Production of semi-finished products: Mix the saffron superfine powder, dried mangosteen superfine powder, ginseng superfine powder, almond superfine powder and honeysuckle superfine powder prepared in step 2), add water and sweetener, stir well, and use a model to ...

Embodiment 2

[0036] The saffron solid beverage of this implementation, calculated by the number of parts, comprises the following ingredients: 115 parts of saffron, 85 parts of dried Luo Han Guo, 35 parts of ginseng, 45 parts of almonds, 28 parts of honeysuckle and 15.4 parts of sweeteners;

[0037] The preparation method of described saffron solid beverage, carries out according to the following steps:

[0038] 1) The first drying: drying saffron, dried Luo Han Guo, ginseng, almond and honeysuckle;

[0039] 2) Superfine crushing: the dried saffron, dried Luo Han Guo, ginseng, almond and honeysuckle are respectively crushed by superfine crushing equipment until 90.0% of the particles have a particle size of ≤25 μm;

[0040] 3) Production of semi-finished products: Mix the saffron superfine powder, dried mangosteen superfine powder, ginseng superfine powder, almond superfine powder and honeysuckle superfine powder prepared in step 2), add water and sweetener, stir well, and use a model to p...

Embodiment 3

[0047] The saffron solid drink of this implementation, calculated by the number of parts, includes the following ingredients: 130 parts of saffron, 90 parts of dried monk fruit, 50 parts of ginseng, 60 parts of almond, 23 parts of honeysuckle and 17.65 parts of sweetener;

[0048] The preparation method of described saffron solid beverage, carries out according to the following steps:

[0049] 1) The first drying: drying saffron, dried Luo Han Guo, ginseng, almond and honeysuckle;

[0050] 2) Superfine crushing: the dried saffron, dried Luo Han Guo, ginseng, almond and honeysuckle are respectively crushed by superfine crushing equipment until 90.0% of the particles have a particle size of ≤25 μm;

[0051] 3) Production of semi-finished products: Mix the saffron superfine powder, dried mangosteen superfine powder, ginseng superfine powder, almond superfine powder and honeysuckle superfine powder prepared in step 2), add water and sweetener, stir well, and use a model to press i...

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PUM

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Abstract

The present invention relates to a crocus sativus solid beverage and a preparation method thereof, wherein the crocus sativus solid beverage comprises 100-130 parts of crocus sativus, 60-90 parts of dried fructus momordicae, 30-50 parts of ginseng, 40-60 parts of apricot kernel, 20-30 parts of honeysuckle, and 10-20 parts of a sweetener. According to the present invention, crocus sativus, fructus momordicae, ginseng, apricot kernel and honeysuckle are subjected to ultrafine crushing, such that the obtained solid beverage contains the high effective component content, the effective component release is rapid and complete, and the efficient and reasonable health effect can be easily provided while the components are not wasted; and the solid beverage has advantages of rich nutrition, beautifying effect, and health effect.

Description

technical field [0001] The invention relates to the field of food and health care, in particular to a saffron solid drink and a preparation method thereof. Background technique [0002] According to the "2013-2017 China Solid Beverage Industry Production and Marketing Demand and Investment Forecast Analysis Report", with the change of people's consumption concept and the intensive cultivation of domestic solid beverage companies, due to the convenience, speed and variety of solid beverages, they are increasingly popular. More and more consumers are seeking after, the solid beverage industry has entered a rapid development channel, and the number of enterprises in the industry and the scale of production and sales in the industry have continued to expand. Products represented by instant coffee, instant tea, milk powder, milk tea, and fruit powder occupy a major market share in the solid beverage industry; while coffee and soybean milk powder are developing steadily, milk tea ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L33/00
CPCA23L2/39A23V2002/00A23V2200/30
Inventor 不公告发明人
Owner 梁伟池
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