Functional beverage

A functional and beverage technology, applied in the functions of food ingredients, sugar-sweetened food ingredients, and food ingredients containing natural extracts, etc., can solve problems such as few researches, improve oxygen absorption, reduce acidity, and improve metabolism. Effect

Inactive Publication Date: 2017-02-22
防城港市港口区思达电子科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] During endurance sports, the heartbeat and blood flow speed up gradually, the rapid consumption of energy makes the human body feel tired and weak, the breathing volume gradually deepens and increases, and the human body's demand for oxygen also increases. Therefore, The human body's anti-fatigue ability, the energy supplied by the human body, and the maximum oxygen consumption of the human body all play a limiting role in the length of the human body's exercise time; The maximum oxygen consumption of the human body can increase the exercise time of the human body. At present, there are few studies in this area in the field of beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A functional drink is characterized in that it comprises the following mass components: 18 parts of Acanthopanax, 15 parts of lychee, 8 parts of custard fruit, 8 parts of grape, 3 parts of peanut kernel, 2 parts of green tea and 2 parts of glucose.

[0021] Described functional drink also includes its preparation method, and the steps are as follows:

[0022] (1) Take Acanthopanax and green tea and dry them at a temperature of 75 ° C. When the water content of Acanthopanax reaches 28%, it is crushed, extracted with 5 times of water under reflux for 2 hours, filtered to obtain an extract, and further concentrated to obtain a concentrate ;

[0023] (2) Make lychees, custard apples, and grapes into a pulp and set aside;

[0024] (3) Cook the peanut kernels until they are soft and rotten, take them out, put them into a soymilk machine and crush them until peanut slurry is obtained;

[0025] (4) Mix the concentrated solution of step (1) with the juice of step (2) and the p...

Embodiment 2

[0028] A functional drink is characterized in that it comprises the following mass components: 20 parts of Acanthopanax, 12 parts of Lychee, 12 parts of Sakyamuni, 6 parts of grapes, 4 parts of peanut kernels, 3 parts of green tea and 1 part of glucose.

[0029] Described functional drink also includes its preparation method, and the steps are as follows:

[0030] (1) Take Acanthopanax and green tea and dry them at a temperature of 80 ° C. When the water content of Acanthopanax reaches 30%, it is crushed, extracted with 6 times of water under reflux for 2 hours, filtered to obtain an extract, and further concentrated to obtain a concentrate ;

[0031] (2) Make lychees, custard apples, and grapes into a pulp and set aside;

[0032] (3) Cook the peanut kernels until they are soft and rotten, take them out, put them into a soymilk machine and crush them until peanut slurry is obtained;

[0033] (4) Mix the concentrated solution of step (1) with the juice of step (2) and the pea...

Embodiment 3

[0036] A functional drink is characterized in that it comprises the following mass components: 25 parts of Acanthopanax, 10 parts of lychee, 15 parts of custard fruit, 5 parts of grape, 5 parts of peanut kernel, 5 parts of green tea and 1 part of glucose.

[0037] Described functional drink also includes its preparation method, and the steps are as follows:

[0038] (1) Take Acanthopanax and green tea and dry them at a temperature of 85 ° C. When the water content of Acanthopanax reaches 35%, it is crushed, extracted with 8 times of water for 1 hour, and filtered to obtain an extract, which is further concentrated to obtain a concentrate ;

[0039] (2) Make lychees, custard apples, and grapes into a pulp and set aside;

[0040] (3) Cook the peanut kernels until they are soft and rotten, take them out, put them into a soymilk machine and crush them until peanut slurry is obtained;

[0041] (4) Mix the concentrated solution of step (1) with the juice of step (2) and the peanut...

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PUM

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Abstract

The invention discloses a functional beverage. The functional beverage comprises the following components in parts by mass: 18-25 parts of radix acanthopanacis senticosi, 10-15 parts of litchis, 8-15 parts of sugar apple fruits, 5-8 parts of grapes, 3-5 parts of peanut kernels and 1-2 parts of glucose. When the scheme of the functional beverage is adopted, the prepared beverage is good in mouth feel and high in heat, and can complement body energy in time, enhance the metabolism capacity of human bodies, promote the maximal oxygen consumption of the human bodies, and prolong the sustainable movement time of the human bodies.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a functional beverage. Background technique [0002] During endurance sports, the heartbeat and blood flow speed up gradually, the rapid consumption of energy makes the human body feel tired and weak, the breathing volume gradually deepens and increases, and the human body's demand for oxygen also increases. Therefore, The human body's anti-fatigue ability, the energy supplied by the human body, and the maximum oxygen consumption of the human body all play a limiting role in the length of the human body's exercise time; The maximum oxygen consumption of the human body can increase the exercise time of the human body. At present, there are few studies in this area in the field of beverages. Contents of the invention [0003] The purpose of the present invention is to solve the above problems and provide a functional beverage. [0004] The purpose of the present invention is achieved i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L33/10A23L33/125
CPCA23L2/02A23L2/52A23V2002/00A23V2200/33A23V2250/21A23V2250/214A23V2250/61
Inventor 罗盛雄
Owner 防城港市港口区思达电子科技有限公司
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