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Preparation method of alkalescent licorice root beverage

A weakly alkaline and licorice technology is applied in the field of preparation of weakly alkaline licorice beverages, and achieves the effects of reducing production costs, stabilizing quality and promoting dissolution.

Inactive Publication Date: 2017-08-18
敖汉温泉医疗研究所 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no drink that uses licorice and natural weak alkaline natural hot spring water as raw materials to protect the gastric mucosa and improve the function of the gastrointestinal tract.

Method used

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  • Preparation method of alkalescent licorice root beverage
  • Preparation method of alkalescent licorice root beverage
  • Preparation method of alkalescent licorice root beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The preparation method of a weakly alkaline licorice drink mainly uses licorice and natural weakly alkaline hot spring water as raw materials, and the weakly alkaline licorice drink is prepared through the steps of crushing, extracting and concentrating, mixing and filling, and its pH value is 7.1-7.9.

[0043] 1) The pulverizing step is: pulverizing the licorice to obtain coarse powder of licorice;

[0044] 2) The step of extracting and concentrating is as follows: using natural weak alkaline hot spring water to prepare ethanol solution with a concentration of 40%-80%, and extracting active ingredients from licorice coarse powder according to a solid-liquid ratio of 1:20-1:80. The temperature of the extraction tank is heated to 70-110°C, the extraction time is 2-10 hours, filtered to the concentration tank while it is hot, concentrated under reduced pressure to recover ethanol, and the licorice concentrate is obtained;

[0045] 3) The preparation and filling steps are ...

Embodiment 2

[0048] The preparation method of a weakly alkaline licorice drink mainly uses licorice and natural weakly alkaline hot spring water as raw materials, and the weakly alkaline licorice drink is prepared through the steps of crushing, extracting and concentrating, mixing and filling, and its pH value is 7.1-7.9.

[0049] 1) The pulverizing step is: pulverizing the licorice to obtain coarse powder of licorice;

[0050] 2) The extraction and concentration step is as follows: the concentration of licorice coarse powder and natural weak alkaline hot spring water is 60% ethanol solution, which is placed in an extraction tank according to a solid-liquid ratio of 1:30, and then heated to 90°C to extract After 3 hours, filter while hot into a concentration tank, concentrate under reduced pressure to recover ethanol, and obtain licorice concentrate;

[0051] 3) The preparation and filling step is as follows: add a certain amount of natural weakly alkaline hot spring water to the licorice ...

Embodiment 3

[0054] A preparation method of a weakly alkaline licorice drink, which mainly uses licorice and natural weakly alkaline hot spring water as raw materials, and undergoes the steps of crushing, extracting and concentrating, blending and filling to prepare a weakly alkaline licorice drink, and the pH value of the weakly alkaline licorice drink is 7.1 -7.9;

[0055] 1) The pulverizing step is: pulverizing the licorice to obtain coarse powder of licorice;

[0056] 2) The extraction and concentration step is as follows: the concentration of licorice coarse powder and natural weak alkaline hot spring water is 40% ethanol solution, according to the ratio of material to liquid of 1:80, placed in the extraction tank, heated to 100 ° C, and extracted 5 hour, filtered while hot to the concentration tank, concentrated under reduced pressure to recover ethanol, and obtained licorice concentrate;

[0057] 3) The preparation and filling steps are as follows: add a certain amount of natural w...

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PUM

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Abstract

The invention discloses a preparation method of an alkalescent licorice root beverage. Licorice roots and natural alkalescent thermal spring water are used as raw materials mainly, and the steps of crushing, extracting, concentrating, mixing and filling are performed, so that the alkalescent licorice root beverage is prepared, the pH value of the alkalescent licorice root beverage is 7.1-7.9, and the content of glycyrrhizinic acid is not less than 0.05mg / mL. The alkalescent licorice root beverage disclosed by the invention is simple in preparation technology, low in cost and suitable for large-scale production. The alkalescent licorice root beverage prepared by the preparation method disclosed by the invention does not contain chemical additives of preservatives, flavoring agents and the like, has the efficacy of reducing the content of gastric mucosa attacking factors namely malondialdehyde (MDA) and preventing free radicals from damaging gastric mucosas, strengthens the capacity of organisms for removing the free radicals, can well protect the gastric mucosas, and can obviously restrain the formation of stomach ulcer surfaces; and the alkalescent licorice root beverage has better effects of preventing and protecting on gastric mucosa damage caused by that people drink a lot of wine, can effectively avoid the gastric mucosa damage caused by that people drink wine after the alkalescent licorice root beverage is often drunk, and has obvious prevention and protection effects.

Description

technical field [0001] The invention relates to a preparation method of weakly alkaline licorice drink which has an auxiliary protective effect on gastric mucosa, and belongs to the technical field of food and drink. Background technique [0002] With the development of my country's economy and society, the national eating habits and structure are constantly changing. The fast pace of life and various competitive pressures have aggravated people's behaviors such as irregular eating, overeating, frequent drinking, heavy drinking, and spicy and spicy food, which will cause gastrointestinal dysfunction, cause indigestion, and directly induce and lead to gastric mucosal injury. Chronic gastric mucosal damage is mainly caused by long-term drinking of strong tea, alcoholism, smoking, frequent overeating, food that is too cold, too hot, too acidic, too salty, or taking aspirin or phenylbutazone for a long time. Acute gastric mucosal injury is common in adults and is induced by he...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L33/105A23L33/16
CPCA23L2/38A23L2/60A23V2002/00A23V2200/32A23V2250/21
Inventor 李树强白长喜吉日木巴图其日嘎
Owner 敖汉温泉医疗研究所
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