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Bamboo-leaf honey beverage and preparation method thereof

A production method and technology of bamboo leaves, applied in the field of beverages, can solve the problems of lack of health care function, difficult taste of traditional Chinese medicine, high sugar content, etc., and achieve the effects of improving immunity, lowering cholesterol, and protecting cardiovascular and cerebrovascular

Inactive Publication Date: 2017-12-12
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, carbonated beverages, various fruit-flavored beverages, various milk teas, functional beverages, tea-flavored beverages, etc. are popular in the market. Most beverages contain a lot of sugar and various additives are added, which do not meet the requirements of modern people who pursue health. It is easy to burden the liver and cause problems such as diabetes and cardiovascular disease
Moreover, these beverages only have the function of moisturizing the throat and quenching thirst, and do not have the function of health care.
Moreover, due to lack of exercise, long-term exposure to electronic products, occupational diseases, etc., people's bodies are generally in a sub-healthy state. They just need to drink some health drinks to regulate their bodies, but such drinks are generally lacking in the market.
[0003] Although traditional Chinese medicine has a better health care effect, its relatively strong taste of Chinese medicine is more unacceptable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Select new leaves in autumn and sort them to remove bamboo branches, earth and stones and other sundries, as well as rotten leaves and rotten leaves. Repeat 2 times with clean water, wash off the dust and soil on the surface, drain it, put it in a drying room at 65°C, and dry it for 3 hours. After crushing with a pulverizer, pass through a 30-mesh sieve to obtain bamboo leaf dry powder. The sieved bamboo leaf dry powder was added into 6 times of water, soaked for 10 minutes, and then condensed and refluxed for 1 hour at 90°C. The residue was filtered out for the second extraction, and the filtrate was kept for use. The bamboo leaf water extract is obtained, and the bamboo leaf water extract accounts for 60% of the total weight of the beverage, and then 1% citric acid, 1% spices, 3% white sugar and 35% acacia honey are added to adjust the taste. The prepared beverage is filtered, and after filtration, it is sterilized by ultra-high temperature instantaneously, and then...

Embodiment 2

[0026] Select new leaves in autumn and sort them to remove bamboo branches, earth and stones and other sundries, as well as rotten leaves and rotten leaves. Repeat 2 times with clean water, wash off the dust and soil on the surface, drain it, put it in a drying room at 70°C, and bake for 4 hours. Pass through a 40-mesh sieve after pulverizing with a pulverizer to obtain dry bamboo leaf powder. The sieved bamboo leaf dry powder was added to 9 times of water, soaked for 20 minutes, and then condensed and refluxed for 2 hours at 100°C. The residue was filtered out for the second extraction, and the filtrate was kept for use. The bamboo leaf water extract is obtained, and the bamboo leaf water extract accounts for 70% of the total weight of the beverage, and then 2% citric acid, 3% spices, 5% white sugar and 20% acacia honey are added thereto to adjust the taste. The prepared beverage is filtered, and after filtration, it is sterilized by ultra-high temperature instantaneously, ...

Embodiment 3

[0028] Select new leaves in autumn and sort them to remove bamboo branches, earth and stones and other sundries, as well as rotten leaves and rotten leaves. Repeat 3 times with clean water, wash away the dust and soil on the surface, drain it, put it in a drying room at 68°C, and dry it for 2.5 hours. After pulverizing with a pulverizer, pass through a 35-mesh sieve to obtain bamboo leaf dry powder. The sieved bamboo leaf dry powder was added to 8 times of water, soaked for 13 minutes, and then condensed and refluxed for 1.5 hours at 93°C. The residue was filtered out for the second extraction, and the filtrate was kept for use. The bamboo leaf water extract is obtained, and the bamboo leaf water extract accounts for 63% of the total weight of the beverage, and 4% citric acid, 3% spices, 2% white sugar and 28% acacia honey are added thereto to adjust the taste. The prepared beverage is filtered, and after filtration, it is sterilized by ultra-high temperature instantaneously...

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Abstract

The invention discloses a preparation method of a bamboo-leaf honey beverage. The bamboo-leaf honey beverage is prepared from the following raw materials in percentage by weight: 45-70% of an aqueous extract of bamboo leaves, 20-40% of acacia honey, 1-5% of citric acid, 1-5% of spices, and 3-10% of white granulated sugar. The bamboo-leaf honey beverage meets demand of the masses for delicacy, health and health preservation, and is capable of improving sub-health states of the masses. The bamboo-leaf honey beverage has the effects of nourishing, whitening, keeping youth, improving immunity, protecting the spleen, nourishing the stomach, clearing away heat, detoxifying, eliminating toxins, reducing fat, reducing wrinkles, removing freckles, beautifying, adjusting Qi, lowering blood pressure, reducing blood lipid, resisting oxidation, resisting radiation, resisting senility, resisting fatigue, resisting thrombus, regulating blood lipid, reducing cholesterol, protecting the cardiovascular system and so on.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a bamboo leaf honey beverage and a preparation method thereof. Background technique [0002] At present, carbonated beverages, various fruit-flavored beverages, various milk teas, functional beverages, tea-flavored beverages, etc. are popular in the market. Most beverages contain a lot of sugar and various additives are added, which do not meet the requirements of modern people who pursue health. It is easy to burden the liver and cause problems such as diabetes and cardiovascular disease. And these beverages only have the function of moistening one's throat and quenching one's thirst to a certain extent, and do not possess the function of health care. Moreover, due to lack of exercise, long-term exposure to electronic products, occupational diseases, etc., people's bodies are generally in a sub-healthy state. They just need to drink some health drinks to regulate their bodies...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/105
CPCA23L2/38A23L2/52A23L33/105A23V2002/00A23V2200/30A23V2200/318A23V2200/324A23V2200/32A23V2200/3262A23V2200/326A23V2200/302A23V2250/21A23V2250/032A23V2300/14
Inventor 钟先锋梁舒妍陈芷茵黄桂东江志彬辜平美
Owner FOSHAN UNIVERSITY
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